Chicken-Sausage Frittata With Corn and Feta

This frittata is studded with chicken sausage, corn, and feta, then topped with creamy diced avocado. [Photographs: Yasmin Fahr]

This quick and easy 15-minute frittata combines chicken sausage, corn, peppers, and tangy feta with fluffy eggs and creamy avocado for a one-pot meal that can be eaten any time of day.

Why this recipe works:

Chicken-Sausage Frittata With Corn and Feta

About This Recipe

Yield:Serves 4
Active time:15 minutes
Total time:15 minutes
This recipe appears in: One-Pot Wonders: Chicken-Sausage Frittata With Corn and Feta


  • 8 large eggs
  • Kosher salt and freshly ground black pepper
  • ½ cup crumbled feta, preferably Bulgarian
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, diced
  • 1 jalapeño, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 ear of corn, kernels cut off the cob
  • 3 links chicken sausage, cut into quarters
  • 1 ripe avocado, diced
  • ½ cup cilantro leaves


  1. 1

    Adjust the broiler rack to 10 inches from the heat source and preheat the broiler to high. Beat eggs in a large bowl with 2 generous pinches of salt and the feta. Set aside.

  2. 2

    In a 12-inch skillet, heat oil over medium-high heat until shimmering. Add onion and cook, stirring, until softened, about 2 minutes. Season with salt and pepper. Add jalapeño,bell peppers, corn, and chicken sausage, and cook until browned, about 6 minutes.

  3. 3

    Add eggs and cook, stirring, until moist curds have formed, 1 to 2 minutes. Transfer to the broiler and cook until the top is set, about 3 minutes. Allow the frittata to cool slightly, then use a spatula to loosen the edges and bottom. Using a plate larger than the pan, carefully flip the frittata out. Cut into wedges and serve with diced avocado and cilantro.


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