I’ve had “frittata” on my “to make” list for quite a while now. Why it’s taken me this long to actually do it? I can’t really say. But, this weekend I finally pulled myself together for the 5 minutes it took to assemble the frittata, and I once again remember why I love them: because they’re so easy and delicious (and versatile)! Perfect for a rushed weeknight (I’m not kidding when I say the prep takes about 5 minutes), a relaxed weekend morning, or a big brunch with friends.
Italian Sausage Frittata with Balsamic Roasted Cherry Tomatoes
1/4 lb Italian sausage (I used turkey)
1/2 pint cherry tomatoes
1 T olive oil
1 T balsamic vinegar
1/4 c sundried tomatoes, chopped
3oz gruyere cheese, grated
1/4 c freshly grated parmesan, plus more for garnish
2 T minced parsley
1/4 c heavy cream
1.) First, we’re going to roast the cherry tomatoes. Preheat your oven to 400°; in a small baking dish, toss the cherry tomatoes with the olive oil, balsamic, and a pinch each of salt and pepper. Roast for about 15 minutes, until the liquid is bubbling and the tomatoes have burst.
2.) While the tomatoes are roasting, grab a small (8″ or so), oven-proof skillet, and cook your sausage, crumbling it as you go. Drain off any excess liquid or fat.
3.) Add your sundried tomatoes, and the roasted cherry tomatoes when they’re ready (no need to let them cool, but use a slotted spoon to transfer them to your skillet, so you leave the liquid behind). Toss everything together, and let it heat/caramelize a bit over medium-low heat. Lower the heat in the oven to 375°.
4.) In a small bowl, whisk together your eggs and heavy cream with a pinch each of salt and pepper. Once the eggs and cream are well-combined, whisk 2/3 of the grated gruyere and minced parsley into the egg mixture, and pour everything over the sausage and tomatoes in the skillet (make sure it’s all spread into a nice even layer, before pouring the eggs). Sprinkle the remaining 1/3 of the gruyere over the top of the frittata, and sprinkle the parmesan on top, too.
5.) Lower the heat on the skillet to low, and allow the frittata to cook on the stovetop for about 2-3 minutes. Carefully transfer the frittata to the oven, and bake for 15-20 minutes, until the frittata is lightly browned, nice and puffy, and the center no longer looks wet.
6.) Allow the frittata to sit for about 5 minutes (the puffiness will gradually decrease), and then slice and serve! Sprinkle with a bit more freshly grated parmesan, if you’d like.
As I mentioned before, frittatas are endlessly adaptable. You can use whatever you like, or have on hand – you could throw in some leftover roasted chicken, or maybe some chopped up ham. Use cheddar cheese, or monterey jack, or gouda! Chop some broccoli into small florets and add that, or caramelize some onions to add. Literally – whatever sounds good to you, just throw it in!
A frittata makes for a great, protein-filled meal – one that can be made as indulgent or as healthful as you want! They are great served warm, or at room temperature, and they reheat well, too. You could make a big frittata on Sunday afternoon, slice it and stick it in the fridge, and your breakfast for the week is already done – just reheat in the microwave for a quick minute, and you’re in business. As our girl Ina would say, how easy is THAT?
You don’t put ketchup on your eggs, do you?