My best friend, Kendra, gave me the idea for this post. She was in town last weekend for her bridal shower. We did a brunch bridal shower and her mom made this delicious frittata. And then Kendra made it when she got back home and suggested I make it for the blog. I’m a big fan of Bobby Flay recipes. Kris and I ate at one of his restaurants in New York City a few years ago, and it was amazing. I still remember how good the pork chop was that I ordered…. New York City was a fun trip. But back to Bobby Flay’s Cherry Tomato, Sausage, Arugula, Ricotta Frittata (say that five times fast).
I have to admit that this post was almost a complete fail. The frittata totally stuck in the pan when I went to flip it out onto a plate, and then it crumbled into a million pieces and made a huge mess. Okay, not a million pieces but the thing fell apart. So disappointed! I think I might have cooked it too long…. But total fail! I almost opted out of posting this, but I didn’t have anything else ready and, even though it’s not the prettiest frittata ever, it still tastes amazing!
The ricotta on top is like the icing on the cake. I didn’t follow the Bobby Flay recipe exactly, mostly just changed some serving sizes because most packages of sausage come in 16 ounces, not 12 ounces And then the smallest ricotta at the store was 15 ounces, not 12 ounces. I also used 10 eggs instead of 8 eggs. Here’s the link to the original recipe. You can easily mix up the veggies in the frittata. Mushrooms or spinach would be amazing. Kris picked some morels last weekend, and I bet those would taste amazing. I think I’ll have to redo the frittata with morels. This frittata is pretty easy to make but note that it does take some time. It took me about an hour to make the frittata.
- 10 ounce package of cherry or grape tomatoes
- 5-6 cloves of garlic
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/4 tsp pepper
- 1/4 tsp salt
- 1 tbsp butter
- 16 ounces of Italian chicken sausage
- 1 1/3 cups of arugula lightly packed
- 1/4 cup chopped Italian parsley
- 8 ounces of provolone cheese chopped/shredded/grated
- 1/4 cup of shredded/grated Romano cheese
- 10 large eggs
- 4 tbsp butter
- 15 ounces of whole milk ricotta
- 1/4 tsp pepper
- 1/4 tsp salt
- 3 tbsp chives finely chopped
Preheat oven to 350 degrees.
Place tomatoes, garlic cloves, 2 tbsp olive oil, 1 tbsp balsamic, salt, and pepper in a small baking dish. Bake for 30 minutes, until tomatoes are soft and most of the liquid has cooked off. Leave the oven on at 350 degrees.
Meanwhile, heat 1 tbsp of butter in an oven proof skillet over medium heat. Brown sausage in skillet. Once sausage is cooked, removed from pan and place on paper towels to drain. Wipe any excess fat from skillet.
Beat eggs until light and foamy. Fold in sausage, arugula, parsley, provolone, Romano cheese.
Melt 4 tbsp butter in skillet. Add egg mixture to skillet and let cook until eggs start to brown around the edges. Place skillet in the oven and bake for 25-30 minutes until eggs are set in the middle.
While the frittata is baking, mix 1/4 tsp salt, 1/4 tsp pepper, and 2 tbsp chives with ricotta cheese.
When the frittata is finished baking, remove from the oven and loosen edges with a knife or rubber spatula. Flip frittata out of skillet onto a plate or serving platter. Top with ricotta cheese and 1tbsp chives.