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Sausage and Tomato Frittata

Sausage and Tomato Frittata

Fluffy eggs tossed with three types of wonderful cheese – nutty Fontina, Parmesan and creamy Ricotta. Then roasted cherry tomatoes, fresh thyme, parsley and arugula are added along with some gorgeous Italian sausage. All together, you’ve got one amazing frittata!

Hearty enough for dinner yet perfect for breakfast or brunch, frittatas are essentially a cross between an omelet and a quiche. They’re a delicious way to feed a group but don’t wait until you have a crowd to make one. I often whip one up just for the Engineer and myself then gently reheat the leftovers.

Frittatas are easy to make and the combination of ingredients is limited only by your imagination. This version comes compliments of Emily and is a takeoff of a recipe from Bobby Flay, one of our favorite chefs.

Made with cherry tomatoes – always sweet and full of tomato flavor – along with a variety of herbs and greens including fresh thyme, parsley and peppery arugula.

Plus a blend of cheeses – Parmesan, Fontina and ricotta and the savory flavors of Italian sausage make this dish a delight for the palate.

Emily and I made this over the holidays and got a jump on brunch by prepping some of the steps in advance. You can cook the sausage and roast the tomatoes the day before and refrigerate overnight. Then when you’re ready to eat the frittata comes together quickly!

Top with an extra dollop of luscious ricotta and serve on a bed of arugula. Easy. Flavorful. Wonderful!

Sausage and Tomato Frittata

3 tablespoons olive oil, divided

1 tablespoon aged balsamic vinegar

1 pint cherry tomatoes, about 18 to 20 tomatoes, sliced in half

1 teaspoon kosher salt, divided

½ teaspoon freshly ground pepper, divided

2 teaspoons fresh thyme leaves or ½ teaspoon dried

¾ pound mild sweet Italian sausage or pork breakfast sausage if preferred

8 extra-large eggs

¾ cup shaved or shredded Fontina cheese*

¾ cup shaved or shredded Parmesan cheese*

1-1/4 cup ricotta cheese, divided

¼ cup chopped parsley

1 cup arugula, packed when measuring

2 tablespoons butter

* Sartori’s Reserve Cheese Tuscan blend is a beautiful blend of shaved Fontina and Parmesan cheese, perfect for this frittata.

Pour 2 tablespoons of the olive along with the balsamic vinegar into a small baking dish. Toss in the cherry tomatoes, ½ teaspoon of the kosher salt, ¼ teaspoon of the black pepper and the thyme.

Roast in a 350-degree oven for 30 minutes. Let the tomatoes cool while you mix the other ingredients for the frittata.

Pour the remaining 1 tablespoon olive oil into a nonstick, ovenproof skillet and warm over medium-heat. When the oil is shimmering add the sausage and cook until the meat is no longer pink, about 5 minutes.

Transfer the sausage to a bowl lined with paper towels to capture any renderings off the sausage. Wipe the pan clean and set aside for the frittata. In a large bowl whisk the eggs until light.

Add the remaining ½ teaspoon kosher salt, the remaining ¼ cup black pepper, the Fontina cheese, Parmesan cheese, 1 cup of the ricotta cheese, ¼ cup chopped parsley. .

Stir in the arugula, the roasted tomatoes and the sausage.

Heat the butter in the skillet over medium heat. Pour in the egg mixture and if needed work the ingredients in the pan to evenly distribute them in the frittata.

Cook over medium heat until the edges of the frittata start to set up.

Bake in a 350-degree oven until the eggs are set in the center, about 20 to 25 minutes.

Let the frittata set for about 5 minutes then transfer to a cutting board or serving platter.

Top with the remaining ¼ cup of Ricotta cheese.

Serves 6 to 8.

Sausage and Tomato Frittata, courtesy of Preserving Good Stock

January 23, 2019
: Serves 6.

Fluffy eggs tossed with three types of wonderful cheese - nutty Fontina, Parmesan and creamy Ricotta. Then roasted cherry tomatoes, fresh thyme, parsley and arugula are added along with some gorgeous Italian sausage. All together, you’ve got one amazing frittata!

By:

Ingredients
  • 3 tablespoons olive oil, divided
  • 1 tablespoon aged balsamic vinegar
  • 1 pint cherry tomatoes, about 18 to 20 tomatoes, sliced in half
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 2 teaspoons fresh thyme leaves or ½ teaspoon dried
  • ¾ pound mild sweet Italian sausage or pork breakfast sausage if preferred
  • 8 extra-large eggs
  • ¾ cup shaved or shredded Fontina cheese*
  • ¾ cup shaved or shredded Parmesan cheese*
  • 1-1/4 cup ricotta cheese, divided
  • ¼ cup chopped parsley
  • 1 cup arugula, packed when measuring
  • 2 tablespoons butter
  • * Sartori’s Reserve Cheese Tuscan blend is a beautiful blend of shaved Fontina and Parmesan cheese, perfect for this frittata.
Directions
  • Step 1 Pour 2 tablespoons of the olive along with the balsamic vinegar into a small baking dish. Toss in the cherry tomatoes, ½ teaspoon of the kosher salt, ¼ teaspoon of the black pepper and the thyme. Roast in a 350-degree oven for 30 minutes.
  • Step 2 Let the tomatoes cool while you mix the other ingredients for the frittata.
  • Step 3 Pour the remaining 1 tablespoon olive oil into a nonstick, ovenproof skillet and warm over medium-heat. When the oil is shimmering add the sausage and cook until the meat is no longer pink, about 5 minutes.
  • Step 4 Transfer the sausage to a bowl lined with paper towels to capture any renderings off the sausage. Wipe the pan clean and set aside for the frittata.
  • Step 5 In a large bowl whisk the eggs until light. Add the remaining ½ teaspoon kosher salt, the remaining ¼ cup black pepper, the Fontina cheese, Parmesan cheese, 1 cup of the ricotta cheese, ¼ cup chopped parsley.
  • Step 6 Stir in the arugula, the roasted tomatoes and the sausage.
  • Step 7 Heat the butter in the nonstick skillet over medium heat. Pour in the egg mixture and if needed work the ingredients in the pan to evenly distribute them in the frittata.
  • Step 8 Cook over medium heat until the edges of the frittata start to set up.
  • Step 9 Bake in a 350-degree oven until the eggs are set in the center, about 20 to 25 minutes.
  • Step 10 Let the frittata set for about 5 minutes then transfer to a cutting board or serving platter.
  • Step 11 Top with the remaining ¼ cup of Ricotta cheese.


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