Are you tired of boring breakfast routines? Get ready to transform your morning meal with a show-stopping Sausage and Ricotta Frittata that's about to become your new obsession! This protein-packed, flavor-explosion of a dish combines the creamy richness of ricotta, the savory punch of sausage, and perfectly cooked eggs into one skillet wonder that will have everyone at your breakfast table begging for seconds.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Breakfast
Serves: 4 servings
Ingredients
- 6 large eggs
- 1/2 cup ricotta cheese
- 1 cup cooked sausage, crumbled
- 1/2 cup bell peppers, diced
- 1/4 cup onion, diced
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C). Ensure an oven-safe 10-inch skillet is available for cooking.
- In a large mixing bowl, crack the 6 large eggs and whisk them thoroughly until well combined and slightly frothy.
- Add the ricotta cheese to the whisked eggs, stirring gently to create a marbled texture. Season with salt and pepper to taste.
- Heat olive oil in the oven-safe skillet over medium heat. Add diced onions and bell peppers, sautéing for 3-4 minutes until they become soft and slightly translucent.
- Add the crumbled cooked sausage to the skillet, stirring to distribute evenly with the vegetables and warm through.
- Pour the egg and ricotta mixture evenly over the sausage and vegetables in the skillet, ensuring all ingredients are well distributed.
- Cook on the stovetop for 2-3 minutes until the edges begin to set, then transfer the skillet to the preheated oven.
- Bake for 12-15 minutes, or until the frittata is fully set and the top is golden brown.
- Remove from the oven and let rest for 2-3 minutes. Carefully slide the frittata onto a serving plate.
- Slice into wedges and serve hot, garnishing with fresh herbs if desired.
Tips
- Use an oven-safe skillet to seamlessly transition from stovetop to oven, ensuring even cooking.
- Whisk eggs thoroughly to incorporate air, creating a lighter, fluffier texture.
- Don't overmix the ricotta - gentle marbling creates beautiful streaks throughout the frittata.
- Sauté vegetables first to release their natural flavors and remove excess moisture.
- Let the frittata rest for a few minutes after cooking to help it set and make slicing easier.
- Experiment with different sausage types or add herbs like basil or chives for extra flavor complexity.
- For a golden-brown top, consider broiling for the last 1-2 minutes of cooking, watching carefully to prevent burning.
Nutrition Facts
Calories: 317kcal
Carbohydrates: g
Protein: g
Fat: 26g
Saturated Fat: g
Cholesterol: mg
