Sun-Dried Tomato & Ricotta Frittata
Recipe by The Slow Roasted Italian.
The Frittata That Makes Brunch Feel Like a Restaurant Made It
This Sun-Dried Tomato & Ricotta Frittata is packed with flavor from savory Jones All Natural Chicken Sausage, creamy ricotta, fresh basil, and tangy sun-dried tomatoes. It’s an easy, oven-baked dish that’s perfect for brunch, lunch, or make-ahead meals.
Ingredients
- 1 tablespoon butter
- 1/2 medium onion, diced
- 3 cloves garlic, minced
- 1/4 teaspoon freshly ground pepper, divided
- 12 large eggs
- 1/2 teaspoon nutmeg
- 1 cup freshly grated Parmesan cheese, divided
- 15 oz. whole milk ricotta cheese
- 1/2 cup sun-dried tomatoes, julienned
- 20 basil leaves, julienned
- 1 (5 oz.) package Jones Dairy Farm Golden Brown All Natural Chicken Sausage Links, diced
Directions
Preheat oven to 350˚F.
Melt butter in 10-inch cast iron or oven safe skillet over medium heat. Add onions, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper. Sauté until translucent, 3-5 minutes.
Meanwhile, in large bowl combine eggs, 1/4 teaspoon salt, 1/8 teaspoon pepper and nutmeg. Whisk until combined, just until egg yolks and whites come together. Add half parmesan cheese, ricotta cheese, sun-dried tomatoes, basil and sausage. Stir until combined, clumps of ricotta will still remain.
Pour egg mixture over onions and stir to combine onions into egg mixture. Place skillet in oven and bake 25-30 minutes, until cooked through.
Remove from oven and top with remaining parmesan cheese. Allow to cool for 5 minutes. Slice frittata in pan or use a rubber spatula to carefully slide frittata onto a plate. Cut into wedges. Serve and enjoy!
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I will make it again
This was a really good frittata! I will make it again. I did need to increase the cook time by a few minutes. The center was not quite set but the edges were browning on top, so I decreased the oven temp to 325° and baked it for about 7 more minutes. Next time I will use a little less salt and perhaps use some feta cheese crumbles in place of a portion of Parmesan.