Sun-dried Tomato and Ricotta Frittata is the perfect breakfast for dinner recipe. Cooked in a cast iron skillet this 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!
#JonesBrinner is one of the many reasons we are so excited to be partnering with Jones Dairy Farm again. February is National Hot Breakfast Month, 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. That is exactly why our friends at Jones Dairy Farm created this super fun website JonesBrinner.com. Breakfast + Dinner=Brinner. They want to help you enjoy the breakfast foods that you love at your dinner table. I’m game!!!
The site is packed with fabulous brinner recipes, cooking tips and a pretty fun quiz. And of course the RECIPE for this amazing frittata. You have to check it out. My favorite thing on the site is the cooking tips for eggs.
Earlier this month I shared with you that although I am pretty handy in the kitchen I just haven’t mastered 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, hard boiled. It is one food that really challenges me. I have to say that I mastered hard boiled eggs last summer. I was feeling pretty good, then I had this amazing idea for this Royal Bacon Breakfast Burger and I knew that I had to come through.
After 2 attempts and some fantastic tips, voila! Perfect sunny side up eggs. I can’t believe it! Chad was thrilled as he loves ’em and I haven’t made them successfully until now. I mean, he did get some really awesome fried eggs. LOL. You know when the top just won’t cook, you flip it. hahaha
Seriously check out the Egg Cooking Tips, you will thank me.
Sun-Dried Tomato and Ricotta 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 cream cheese in each bite and little sun-dried tomato jewels throughout and all-natural chicken sausage from our friends at Jones Dairy Farm 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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Sun-Dried Tomato and Ricotta Frittata
- 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 ounce container whole milk ricotta cheese
- 1/2 cup sun-dried tomatoes, julienned
- 20 basil leaves, julienned
- 5 ounce package Jones Dairy Farm All Natural Golden Brown Breakfast Sausage Links, diced
- 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!
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.
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