Sun-Dried Tomato & Ricotta Frittata

Servings

10 mins

Prep Time

45 mins

Total Time

Gluten Free

Ingredients

Amount / Quantity	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	All Natural Golden Brown^® Breakfast Chicken Sausage Links, diced

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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 and Reviews

01/20/2019

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.