Italiano

Sausage, Arugula and Ricotta Frittata

This frittata is an adaptation of a Chef Bobby Flay recipe

Now the king of cooking is always talking about layers of flavor and this recipe is no exception

You have the heat from hot Italian sausage, the acid of balsamic oven roasted tomatoes, the sharp bite of baby arugula and to finish it all off the creamy coolness of herbed ricotta cheese

We are talking fantastic here

So let’s start with the tomatoes

Preheat your oven to 350 F

We are using around 6 ounces of mixed small tomatoes like grape and cherry, some extra virgin olive oil and some reduced balsamic vinegar, kosher salt and ground black pepper

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Slice the smaller tomatoes in half and the larger ones into quarters to keep the cooking even

Drizzle with olive oil and vinegar and top with some fresh thyme sprigs

Sprinkle with some salt and pepper

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Place in the oven and cook for around 30 minutes

Remove and set aside to cool

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While the tomatoes are cooking I like to prep the ricotta cheese so it has time to meld in the refrigerator

Let’s start with 14 ounces of ricotta, 2 grated garlic cloves and 1 cup of fresh chopped parsley

Place all the ingredients together and mix to incorporate, season with salt and pepper to taste

Place in the refrigerator until your ready to use

Next we will need 8 hot Italian sausages (or sweet) and 1 small onion diced

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Heat 2 tablespoons of extra virgin olive oil over medium heat

Add the onions to the pan

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Saute 5-6 minutes or until the onions start to get tender and lightly browned

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Next let’s remove the sausage from their casings

Make a slit down the length of each sausage

Pull the casing down and away,then repeat until they are all removed

Add the sausage to the onion pan and break it up into smaller bits as it cooks

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Cook until nice and browned, around 8-10 minutes then remove from heat and set aside

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Now lets get the rest of our ingredients together

We will need 12 eggs

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We will also need 4 ounces of shredded provolone cheese, 4 ounces of shredded mozzarella cheese and 1/4 cup of grated parmesan cheese

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Let’s not forget the arugula…..chop at least 2 ounces of baby arugula

Crack the eggs into a mixing bowl and whisk

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Lets get everyone together for assembly

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Now add all the ingredients to the eggs in the bowl

Lets start with the sausage and tomatoes, followed by the arugula and give them a mix to combine

Next add in the cheese

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Fold that together

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Melt 4 tablespoons of butter in a nonstick oven proof pan over medium heat

Swirl the butter around to ensure the sides of the pan are coated

Pour in the egg mixture

Continue to cook on the stove top until the sides of the frittata start to set

3-4 minutes

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Then place the pan in the oven

Cook for 35-40 minutes or until a knife inserted into the center comes out clean

Remove to a rack and allow to rest 10 minutes

Using a thin knife or spatula gently slide the tip around the outside of the frittata to free it from the pan

Flip onto a plate

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I like to flip it again onto another plate to get it right side up

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Now it already looks great to me, but were not done yet

Let’s spread the delicious herbed ricotta over the top

Slice and serve!

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Enjoy!!!

Simply Sundays! ~ Sausage, Arugula and Ricotta Frittata

  • Time: Prep 30 Min, Cook 35-40 Min
  • Difficulty: Medium
  • Print

Ingredients

6 ounces of tomatoes (cherry or grape)

a drizzle of extra virgin olive oil

a drizzle of reduced balsamic

3 sprigs of fresh thyme

14 ounces of ricotta cheese

2 grated garlic cloves

1 cup of chopped fresh parsley

1 small onion

8 hot Italian sausages (or sweet)

12 eggs

4 ounces of shredded provolone

4 ounces of shredded mozzarella cheese

1/4 cup of grated parmesan

2 ounces of chopped baby arugula

kosher salt

ground black pepper

Directions

Preheat your oven to 350 F.  Slice 6 ounces of grape or cherry tomatoes (or a mix of both) in half.  You can quarter the larger tomatoes to keep the cooking even.  Drizzle with extra virgin olive oil and reduced balsamic vinegar and top with some fresh thyme sprigs.  Sprinkle with some kosher salt and ground black pepper.  Place in the oven and cook for around 30 minutes.  Remove and set aside to cool

In a mixing bowl place 14 ounces of ricotta, 2 grated garlic cloves and 1 cup of fresh chopped parsley.  Mix to incorporate, season with salt and pepper to taste.  Place in the refrigerator until your ready to use

Heat 2 tablespoons of extra virgin olive oil over medium heat.  Add 1 small chopped onion to the pan.  Saute 5-6 minutes or until the onions start to get tender and lightly browned. Remove 8 hot Italian sausages (or sweet) from their casings and add into the pan with the onions breaking the sausage up into smaller bits.    Cook until nice and browned, around 8-10 minutes then remove from heat and set aside

In a large mixing bowl whisk together 12 eggs.  To the eggs add in the cooled tomatoes and sausage and onion mixture.  Chop 2 ounces of baby arugula and add to the egg mixture as well.  Next add in 4 ounces of shredded provolone cheese, 4 ounces of shredded mozzarella cheese and 1/4 cup of grated parmesan cheese.  Fold all of the ingredients together

Melt 4 tablespoons of butter in a nonstick oven proof pan over medium heat.  Swirl the butter around to ensure the sides of the pan are coated.  Pour in the egg mixture

Continue to cook on the stove top until the sides of the frittata start to set around 3-4 minutes.  Then place the pan in the oven.  Cook for 35-40 minutes or until a knife inserted into the center comes out clean.  Remove to a rack and allow to rest 10 minutes.  Using a thin knife or spatula gently slide the tip around the outside of the fritata to free it from the pan.  Flip onto a plate.  Flip it again onto another plate to get it right side up

Spread the delicious herbed ricotta over the top.  Slice and serve

Tools used to make this recipe

Lodge Cast Iron Pan

Pyrex 2-Pack Easy Grab Glass Pie Plate, 9.5-Inch

Pyrex 3-Piece Glass Measuring Cup Set

Calphalon Nonstick Cookware

Simply Bamboo 20 X 14 Cutting Board

Good Helper Non-stick 3-Tier Cooling Rack Grid, Black, 15-3/4″ by 9-6/7″

OXO Good Grips Fish Turner

© Simply Sundays 2016
All rights reserved

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