Frittatas may seem impressive, but they’re much simpler than they might appear. They’re my go-to dish for feeding a crowd at breakfast, brunch, and sometimes even dinner. (Yes, I ate leftovers of this very recipe for dinner.) Here I combine the eggs with sausage, onions, and ricotta cheese. I used a breakfast sausage for this go-around, but I have also been fantasizing about substituting spicy Italian sausage in the next iteration.
Often times the achilles heel of a good frittata is merely being able to remove it from the pan after it’s cooked. I remember a few family meals back in my restaurant days featuring frittatas that didn’t quite escape their cooking vessels. Nonetheless they can always be remedied by covering with a sauce (i.e. salsa or sour cream) or some greenery (i.e. parsley or arugula). The key to a successful frittata expedition is a good non-stick skillet. The lovely folks at OXO are once again to the rescue. They sent me their Non-Stick Pro 12-inch Fry Pan to play around with and I must say that it’s a thing of beauty. This pan is perfect for frittatas because it is oven safe up to 430˚F, and the non-stick coating allows the finished product to slip out of the pan with ease.
Ingredients:
- 1 lb. (breakfast) sausage, casings removed
- 1 Tbsp. olive oil
- 1 large onion, sliced
- salt
- black pepper
- 1 dozen eggs
- 1 cup ricotta cheese
Procedure (with pictures!):
1. Preheat your oven to 400˚F and begin browning the sausage in the olive oil in a nonstick skillet over medium heat for about 3 minutes.
2. Add the onion, sprinkle with salt and pepper, and continue to cook until soft, about 5 minutes.
3. Meanwhile, crack the eggs into a medium-sized bowl and whisk to combine.
4. Once the onions are cooked, reduce the heat slightly, add the eggs, and sprinkle with more salt and pepper.
5. Continue to cook the eggs until they begin to set, 2 to 3 minutes, stirring with a rubber spatula. Remove from heat and dot the pan with dollops of the ricotta cheese.
6. Bake in the oven until the eggs are set, about 15 minutes.
7. Let cool slightly before serving.
Disclosure: This post has been sponsored by OXO. All views and opinions are my own. #OXOCookware
I love ricotta, and it goes so well with sausage! I’ll have to try this–it’s much healthier than having both on a pizza 🙂
This looks incredible
Delicious! Cut the recipe in half and used a 10″ non-stick skillet. Added chopped sun dried tomatoes and garlic to the saute. Grated parmesan cheese over the eggs before adding ricotta. Garnished with basil chiffonade and quartered cherry tomatoes.