Frittata's are the easiest breakfast dish to prepare. Using ingredients that you have in your pantry/fridge you can come up with the most fantastic combinations. Its no secret that I have a deep love for sun-dried tomatoes. I buy tomatoes by the case, not the pound and keep my fridge and freezer stocked with these fantastic gems. When making this frittata I looked to ingredients that could bring the most flavor to this ricotta frittata. Made with hot Italian chicken sausage, sun-dried tomatoes and ricotta cheese it is absolutely delightful.
It is smooth and creamy, rich and fluffy. It is simply amazing! This frittata reheats perfectly. Munchkin and I have been enjoying these for breakfast all week. These Individual Sun-dried Tomato Ricotta Frittatas are the perfect breakfast in a bowl. Add orange juice and you have a healthy balanced breakfast! Enjoy!
Individual Sun-dried Tomato Ricotta Frittatas serves 6
12 egg whites
3 cups part skim ricotta
1 pound ground hot Italian chicken sausage, cooked
1 teaspoon salt
½ teaspoon pepper
12 sun dried tomato halves (32 grams), chopped
Non-stick olive oil spray
Preheat oven to 350. Spray 6 2 cup ramekins (oven safe bowls) with non-stick spray.
In a large bowl combine egg whites and ricotta. Whisk until it becomes a smooth mixture.
Add salt, pepper and tomatoes. Stir to combine. Add sausage, stir.
Divide mixture into ramekins evenly (about 1 cup in each).
Place ramekins on a baking sheet and bake for 35-45 minutes. Until golden brown on top and frittata has risen. Frittata will double in size while baking. Once cool it will reduce back down to about the same size. Remove from oven, garnish with fresh herbs and serve.
Click here for a printable version of this recipe -The Slow Roasted Italian.com