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
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
Place in the oven and cook for around 30 minutes
Remove and set aside to cool
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
Heat 2 tablespoons of extra virgin olive oil over medium heat
Add the onions to the pan
Saute 5-6 minutes or until the onions start to get tender and lightly browned
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
Cook until nice and browned, around 8-10 minutes then remove from heat and set aside
Now lets get the rest of our ingredients together
We will need 12 eggs
We will also need 4 ounces of shredded provolone cheese, 4 ounces of shredded mozzarella cheese and 1/4 cup of grated parmesan cheese
Let’s not forget the arugula…..chop at least 2 ounces of baby arugula
Crack the eggs into a mixing bowl and whisk
Lets get everyone together for assembly
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
Fold that 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 frittata to free it from the pan
Flip onto a plate
I like to flip it again onto another plate to get it right side up
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!
Enjoy!!!
Simply Sundays! ~ Sausage, Arugula and Ricotta Frittata
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
Pyrex 2-Pack Easy Grab Glass Pie Plate, 9.5-Inch
Pyrex 3-Piece Glass Measuring Cup Set
Simply Bamboo 20 X 14 Cutting Board
Good Helper Non-stick 3-Tier Cooling Rack Grid, Black, 15-3/4″ by 9-6/7″
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