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Sun-Dried Tomato & Ricotta Frittata

Sun-Dried Tomato and Ricotta Frittata Recipe
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1 Reviews

SERVINGS

8

PREP TIME

10 min

TOTAL TIME

45 min

GLUTEN FREE

YES

Baked in cast iron, this Italian-inspired frittata recipe is made with ricotta cheese, sun-dried tomatoes, fresh basil and all-natural breakfast sausage.

This recipe is made with Jones Golden Brown® Chicken Links.

018444 - 5 oz. ANGB Chicken Link 2018
ingredients
1 tablespoon butter
1/2 medium onion, diced
3 garlic cloves, minced
1/2 teaspoon kosher salt, divided
1/4 teaspoon fresh ground pepper, divided
12 large eggs
1/2 teaspoon nutmeg
1 cup fresh grated parmesan cheese, divided
1 (15 oz) container whole milk ricotta cheese
1/2 cup julienne cut sun-dried tomatoes
20 basil leaves, julienned
1 (5 oz) package Jones Dairy Farm All Natural Golden Brown Breakfast 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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Ratings & Reviews

4/5

write a review
  • 01/20/2019

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.

Ingredients

1 tablespoon butter
1/2 medium onion, diced
3 garlic cloves, minced
1/2 teaspoon kosher salt, divided
1/4 teaspoon fresh ground pepper, divided
12 large eggs
1/2 teaspoon nutmeg
1 cup fresh grated parmesan cheese, divided
1 (15 oz) container whole milk ricotta cheese
1/2 cup julienne cut sun-dried tomatoes
20 basil leaves, julienned
1 (5 oz) package Jones Dairy Farm All Natural Golden Brown Breakfast 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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