Individual Sun-dried Tomato and Sausage Ricotta Frittatas

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Individual Sun-dried Tomato and Sausage Ricotta Frittatas

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 and sausage ricotta frittatas

Individual Sun-dried Tomato and Sausage Ricotta Frittatas

Donna Elick
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.
Tried this recipe?Please comment and review!
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Breakfast
Cuisine Italian
Method Oven
Servings 6

Ingredients
 

  • 12 egg whites
  • 3 cups part skim ricotta
  • 1 pound ground hot Italian chicken sausage, cooked
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 sun dried tomato halves, 32 grams, chopped
  • olive oil spray, Non-stick

Instructions
 

  • 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.

Nutrition

Serving: 1 | Calories: 363cal | Carbohydrates: 13g | Protein: 33g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 92mg | Sodium: 1419mg | Sugar: 3g | Fiber: 1g | Calcium: 344mg | Iron: 2mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
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8 Comments

  1. Yum – what time is breakfast? Love sun-dried (or oven dried when I make them) tomatoes. Can't wait for the summer garden harvest.

  2. These look amazing! I always love individual anything!! I bookmarked this one for a good weekend breakfast. I have sun dried tomatoes in my pantry too! 🙂

  3. These look delicious!!!.
    Anything with cheese will do
    THANKS FOR SHARING
    Marialuisa

  4. adding the ricotta in the frittata is magical. I can only imagine the smooth consistency it created and rich goodness! I promise I will get to your email! I want to make sure I answer all your questions and I just haven't had a chance to sit down yet. Just doing some blog browsing waiting for c to get up!

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