Recipe courtesy of Bobby Flay
Cherry Tomato, Sausage, Arugula, Ricotta Frittata
Total:
1 hr 15 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 15 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 pint cherry tomatoes
  • 2 tablespoons olive oil, plus extra-virgin olive oil for garnish
  • 1 tablespoon aged balsamic vinegar
  • 2 teaspoons chopped fresh thyme leaves
  • Salt and freshly ground black pepper
  • 1 tablespoon canola oil 
  • 12 ounces mild or hot (or combination of both) Italian sweet sausage
  • 8 large eggs
  • 1 cup grated provolone cheese
  • 1/4 cup grated Romano cheese
  • 2 ounces baby arugula
  • 1/4 cup chopped fresh parsley, plus whole leaves for garnish
  • 12 ounces fresh ricotta cheese
  • 4 tablespoons unsalted butter

Directions

Preheat the oven to 350 degrees F.

Toss the tomatoes with the olive oil, vinegar and thyme leaves and season with salt and pepper. Put in a small baking dish in one layer and roast until completely soft and the juices have evaporated, about 30 minutes. Let cool slightly. Leave the oven on.

Heat the canola oil in a 10-inch nonstick pan over high heat until it begins to shimmer. Add the sausage and cook until golden brown, and then transfer to a paper-towel-lined plate using a slotted spoon. Remove the fat from the pan.

Whisk the eggs in a large bowl until light and fluffy. Fold in the drained sausage, tomatoes, provolone and Romano cheeses, arugula and chopped parsley and sprinkle with salt and pepper. Season the ricotta with salt and pepper as well and set aside.

Heat the butter in the nonstick pan. Add the egg mixture and stir to evenly distribute the ingredients using a heatproof rubber spatula. Cook until the eggs set on the bottom and around the sides of the pan, and then transfer to the oven. Bake until the eggs are cooked through and the top is lightly golden brown, 20 to 25 minutes.

Loosen around the sides of the pan with a rubber spatula and flip onto a serving platter or cutting board. Top with the ricotta and drizzle with extra-virgin olive oil. Grind some black pepper over the top, and scatter the whole parsley leaves over all.

IDEAS YOU'LL LOVE

Breakfast Sausage

Recipe courtesy of Alton Brown

"Before Breakfast" Sausage Casserole

Recipe courtesy of Justine Simmons

Frittata di Pane (Bread Frittata) with Broccoli Rabe, Sausage and Ricotta

Recipe courtesy of Bobby Flay

Sausage and Apple Breakfast Casserole

Mini Biscuit Breakfast Sandwiches with Spicy Frittata

Recipe courtesy of Cooking Channel

Frittata with Peppers and Onions with Roasted Cherry Tomato Sauce

Recipe courtesy of Bobby Flay

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Man Fire Food

7:30am | 6:30c

Man Fire Food

8:30am | 7:30c

Man Fire Food

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Chopped

6pm | 5c

Chopped

7pm | 6c
On Tonight
On Tonight

Chopped

8pm | 7c

Chopped

9pm | 8c

Chopped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Chopped

12am | 11c

Chopped

1am | 12c

Chopped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c