Saturday, May 13, 2017

Cheesy Italian Sausage Frittata

Cheesy Italian Sausage Frittata is the perfect breakfast for dinner recipe. Cooked in a cast iron skillet, the breakfast frittata is light and fluffy, with pockets of ooey gooey cheese throughout. 

Bejeweled with sweet sun dried tomatoes, basil and flavorful sausage, this is my all time favorite brinner!
tomato and ricotta breakfast frittata

I don't know about you, but I LOVE LOVE LOVE breakfast. I just don't have the time to cook up my favorites in the morning.

Earlier this month I shared that although I am pretty handy in the kitchen, I struggle mastering eggs. I can cook a lot of things and bake my little heart out. However, eggs...  UGH! They are my nemesis. 

Over easy, sunny side up, scrambled, omelets, soft boiled, you name it. Egg recipes really challenge me. I have mastered the art of making perfect hard boiled eggs on the stove top though, and when I don't have time for that, I can always make air fryer hard boiled eggs!

BUT, this breakfast frittata is super simple to make - it's the perfect "no fuss" breakfast, brunch, or brinner!

baked eggs with sausage, tomatoes and ricotta in cast iron skillet

Italian Sausage Frittata

This frittata is absolutely amazing, I literally confiscated all the frittatas that we recipe tested (Chad and Munchkin each had a bite). I ate them for breakfast, lunch and dinner until they were gone. Oh my heavens it is light, fluffy and completely amazing. 

With pockets of fluffy ricotta cheese in each bite and little bits of tomato hroughout, plus healthy chicken sausage, it is truly the ultimate brinner recipe! You are going to love it.


With love from our simple kitchen to yours. 

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sausage frittata with cheese and sun dried tomato

Yield: 8
Author: Donna Elick
Sun-Dried Tomato and Ricotta Frittata

Cheesy Italian Sausage Frittata

Cheesy Italian Sausage Frittata is the perfect breakfast for dinner. Make this brinner recipe for a delicious sausage breakfast frittata!

Prep time: 10 Minutes  Cook time: 30 Minutes  Total time: 40 Minutes


  • 1 tablespoon butter
  • 1/2 medium onion, diced
  • 3 cloves garlic, 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
  • 15 ounces whole milk ricotta cheese
  • 1/2 cup julienne-cut sun-dried tomatoes
  • 20 basil leaves, julienned
  • 5 ounces breakfast sausage links, diced


  1. Preheat oven to 350˚F.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

Disclosure:  This is a sponsored post in partnership with Jones Dairy Farm.  All thoughts and opinions are our own.

1 comment:

  1. looks so good. Do you have any idea of the calorie/protein/carb figures on this. I am on a medically restricted diet and have to check everything. this looks like it would fit----hope


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