This frittata was ridiculously fast and quick to prepare. They can be eaten for breakfast, lunch or dinner. They are the perfect solution when you want to use up leftovers, or use up the vegetables that you forgot your had in the drawer. Or a reason to grate lots of cheeses and eat some while you do. Substitutions are welcome, egg whites, egg substitute, less eggs or more eggs. I love the addition of the ricotta cheese because it brings a nice rich flavor to the frittata.
Anyway you go about it, it will be an egg-cellent meal. (Oh so cheesy but I had to go there!)
Sausage & Onion Frittata
Adapted from Bon Appetit - May 2011
Printable Recipe
Ingredients:
6 ounces ground pork
7 large eggs
½ cup grated parmigiano reggiano
3 basil leaves, chiffonade
3 sage leaves, chiffonade
1 teaspoon rosemary
¼ teaspoon kosher salt
¼ fresh ground black pepper
3 tablespoon extra-virgin olive oil
1 large white onion, thinly sliced
½ cup whole-milk ricotta
Preparation:
Preheat oven to 400 degrees.
In a large bowl, whisk together the eggs, parmigiano reggiano, chopped herbs, salt and pepper together until combined.
Heat the olive oil in a large skillet (about 10 to 12 inches) over medium heat. Sauté the ground pork until cooked through and add the onions and cook until translucent and soft. Reduce the heat to a low simmer and add the egg mixture. Spoon dollops of ricotta all over the pan.
Cook on the stovetop until the frittata begins to set, about a couple minutes. Place the skillet in the oven, and bake until completely cooked, about 8 to 10 minutes. Carefully slide the frittata onto a serving platter or serve in skillet. Cut into wedges and serve immediately or at room temperature.
Garnish with additional herbs if desired.
Review: This was a wonderful simple meal to enjoy with a mixed greens salad. Add a glass of wine or juice depending on your mood, too.
