Sun-Dried Tomato & Ricotta Frittata
Sausage Breakfast Ideas
This Sun-Dried Tomato & Ricotta Frittata is packed with flavor from savory Jones 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. Recipe by The Slow Roasted Italian.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 tablespoon | butter |
| 1/2 medium | onion, diced |
| 3 cloves | garlic, minced |
| 1/2 teaspoon | kosher salt, divided |
| 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 All Natural Golden Brown® Chicken Sausage Links, diced |
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Directions
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Preheat oven to 350˚F.
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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.
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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.
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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.
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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 and Reviews
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4
I will make it again