Mohamed Shili This tasty frittata is full of flavor with juicy cherry tomatoes, spicy sausage, fresh arugula, and creamy ricotta. It’s perfect for a quick breakfast, brunch, or dinner. The combination of cheeses and roasted tomatoes makes this frittata both savory and delicious.
Ingredients Needed:
- 1 pint cherry tomatoes
- 2 tablespoons olive oil, plus extra-virgin olive oil for garnish
- 1 tablespoon aged balsamic vinegar
- 2 teaspoons chopped fresh thyme leaves
- Salt and freshly ground black pepper
- 1 tablespoon canola oil
- 12 ounces mild or hot (or a combination of both) Italian sweet sausage
- 8 large eggs
- 1 cup grated provolone cheese
- 1/4 cup grated Romano cheese
- 2 ounces of baby arugula
- 1/4 cup chopped fresh parsley, plus whole leaves for garnish
- 12 ounces fresh ricotta cheese
- 4 tablespoons unsalted butter
How To Make Cherry Tomato, Sausage, Arugula, Ricotta Frittata?
- Roast the tomatoes: Preheat your oven to 350°F. Toss the cherry tomatoes with olive oil, balsamic vinegar, thyme, salt, and pepper. Spread them in a small baking dish in one layer. Roast for 30 minutes until soft and the juices evaporate. Let them cool slightly.
- Cook the sausage: Heat canola oil in a 10-inch nonstick pan over high heat. Add the sausage and cook until it’s golden brown. Remove the sausage with a slotted spoon and drain on paper towels. Remove excess fat from the pan.
- Make the egg mixture: In a large bowl, whisk the eggs until fluffy. Add the cooked sausage, roasted tomatoes, provolone, Romano cheese, arugula, and chopped parsley. Season with salt and pepper. Set the ricotta aside.
- Cook the frittata: Heat butter in the pan. Add the egg mixture and stir it around to spread evenly. Cook until the eggs are set at the bottom and sides, then transfer the pan to the oven. Bake for 20-25 minutes until fully cooked and the top is golden.
- Serve: Loosen the frittata from the pan and flip it onto a platter or cutting board. Top with ricotta, drizzle with extra-virgin olive oil and sprinkle with black pepper and whole parsley leaves.
Recipe Tips:
- Cook sausage until golden: Make sure the sausage is cooked until it’s golden brown. This will bring out its full flavor and add a nice texture to the frittata.
- Roast tomatoes long enough: Don’t rush roasting the tomatoes. They should cook until their juices are gone to avoid making the frittata too watery.
- Use a nonstick pan: A nonstick pan will help the eggs cook evenly and make flipping the frittata much easier.
- Stir the egg mixture well: When mixing the eggs with the other ingredients, make sure everything is well combined. This will give you an even texture throughout the frittata.
- Don’t skip the ricotta: Adding ricotta on top gives the frittata a creamy finish. It makes the dish extra delicious, so don’t leave it out!
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover frittata cool to room temperature before placing it in an airtight container. Store it in the fridge for up to 3 days.
- Freeze: You can freeze the frittata for up to 2 months.
- Reheat: Heat a nonstick pan over low heat. Place the frittata in the pan and cover with a lid. Heat for about 5 minutes, turning occasionally, until it’s warm.
Nutrition Facts:
- Calories: 380 kcal
- Total Fat: 28g
- Saturated Fat: 8g
- Cholesterol: 215mg
- Sodium: 520mg
- Potassium: 350mg
- Total Carbohydrate: 6g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 22g
Try More Bobby Flay Recipes:
Cherry Tomato, Sausage, Arugula, Ricotta Frittata
Description
This tasty frittata is full of flavor with juicy cherry tomatoes, spicy sausage, fresh arugula, and creamy ricotta. It’s perfect for a quick breakfast, brunch, or dinner. The combination of cheeses and roasted tomatoes makes this frittata both savory and delicious.
Ingredients
Instructions
- Roast the tomatoes: Preheat your oven to 350°F. Toss the cherry tomatoes with olive oil, balsamic vinegar, thyme, salt, and pepper. Spread them in a small baking dish in one layer. Roast for 30 minutes until soft and the juices evaporate. Let them cool slightly.
- Cook the sausage: Heat canola oil in a 10-inch nonstick pan over high heat. Add the sausage and cook until it’s golden brown. Remove the sausage with a slotted spoon and drain on paper towels. Remove excess fat from the pan.
- Make the egg mixture: In a large bowl, whisk the eggs until fluffy. Add the cooked sausage, roasted tomatoes, provolone, Romano cheese, arugula, and chopped parsley. Season with salt and pepper. Set the ricotta aside.
- Cook the frittata: Heat butter in the pan. Add the egg mixture and stir it around to spread evenly. Cook until the eggs are set at the bottom and sides, then transfer the pan to the oven. Bake for 20-25 minutes until fully cooked and the top is golden.
- Serve: Loosen the frittata from the pan and flip it onto a platter or cutting board. Top with ricotta, drizzle with extra-virgin olive oil and sprinkle with black pepper and whole parsley leaves.
Notes
- Cook sausage until golden: Make sure the sausage is cooked until it’s golden brown. This will bring out its full flavor and add a nice texture to the frittata.
- Roast tomatoes long enough: Don’t rush roasting the tomatoes. They should cook until their juices are gone to avoid making the frittata too watery.
- Use a nonstick pan: A nonstick pan will help the eggs cook evenly and make flipping the frittata much easier.
- Stir the egg mixture well: When mixing the eggs with the other ingredients, make sure everything is well combined. This will give you an even texture throughout the frittata.
- Don’t skip the ricotta: Adding ricotta on top gives the frittata a creamy finish. It makes the dish extra delicious, so don’t leave it out!
Cherry Tomato, Sausage, Arugula, Ricotta Frittata