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

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!!!

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

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