The best way to describe a frittata is to say it’s a cross between a baked omelet and a crustless quiche. It’s the perfect dish for breakfast or brunch but is also wonderful for lunch or dinner menus.
Frittatas are extremely versatile and can be a fabulous vessel for any number of ingredients. Include your favorite vegetables and cheese – prepare with or without meat and toss in some herbs and seasoning. The combinations are endless.
Emily frequently makes frittatas when we drop in on her and Matthew. This frittata is a version from a recipe she shared with me. Chicken sausage is paired with ripe, sweet cherry tomatoes that have been roasted with marjoram, olive oil and aged balsamic vinegar. I frequently have leftover cherry tomatoes that are a day or so too ripe – beginning to “wrinkle” a bit and not so pretty in their appearance. But they work beautifully for roasting.
The chicken sausage and roasted tomatoes are blended into the eggs along with fresh mixed greens and layers of nutty Jarlsberg cheese, creamy ricotta and an always-wonderful Romano cheese.
I use four links of mild Italian chicken sausage which is about 15-ounces. The Engineer likes meat. But Emily uses three links, about 12-ounces. For the greens you can use spinach, Swiss chard, arugula or kale – one or a combination. Then top the piping hot frittata with more of the creamy ricotta to create a scrumptious sauce for this rich and savory dish. Breakfast, brunch, lunch or dinner is served!
Sausage, Tomato and Three Cheese Frittata with Mixed Greens
2 cups cherry tomato, about 25
4 tablespoons olive oil, divided
1 tablespoon aged balsamic vinegar
2 teaspoons chopped fresh marjoram, or ½ teaspoon dried
1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
12-15 ounces chicken Italian sausage, casings removed
8 extra-large eggs
1 cup grated Jarlsberg cheese
¼ cup grated Romano cheese
2 cups mixed greens – baby spinach, baby Swiss chard and arugula
¼ cup chopped fresh parsley
1 carton ricotta cheese, 15-ounces, divided
2 tablespoons butter
Line a rimmed baking sheet with foil and lightly spray with a cooking spray. Add the tomatoes, 2 tablespoons of the olive oil, the balsamic vinegar and the marjoram along with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Toss to mix and coat the tomatoes.
Roast the tomatoes at 350-degrees for 30 minutes, stirring after about 15 minutes. Remove from the oven and set aside.
Add the remaining 2 tablespoons of olive oil to a 10″ ovenproof skillet (use either a non-stick or stick resistant skillet). Heat over medium and once the oil is hot toss in the chicken sausage breaking it up as you sauté it. Continue cooking until the meat is no longer pink and the sausage is cooked through.
Remove the sausage with a slotted spoon and place it on a plate lined with a paper towel. Wipe the skillet out and spray with a cooking spray.
Place the eggs, ¼ cup of the ricotta cheese along with the remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper into a medium-mixing bowl. Whisk the eggs until they are light and fluffy.
Stir in the sausage, the Jarlsberg cheese, the Romano cheese, the mixed greens and the parsley.
In the skillet, melt the butter over medium heat. When the butter has melted and is foamy, pour in the egg mixture and scatter in the tomatoes. Transfer the skillet to a 350-degree oven and cook for 20 minutes or until the eggs are just set. The frittata will continue cooking from the heat of the skillet after it is removed from the oven.
Spread the remaining ricotta cheese over the top of the baked frittata. Let it rest for about 10 minutes to set up before serving – sprinkle with a bit of extra Jarlsberg if desired.