Sun-Dried Tomato and Ricotta 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.
Ingredients
- 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
Instructions
- 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!
Nutrition
Serving: 1 | Calories: 342cal | Carbohydrates: 9g | Protein: 23g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 334mg | Sodium: 647mg | Sugar: 3g | Fiber: 1g | Calcium: 278mg | Iron: 2mg