Roasted Tomato, Italian Sausage, and Ricotta Frittatas Are Made For Weekend Brunch

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The attending post was originally featured on Cooking for Keeps and written by Nicole Shoemaker, who is vicinage of POPSUGAR Select Food.

Roasted Tomato, Italian Sausage, and Ricotta Frittatas Are Made For Weekend Brunch

How do you feel about Valentine’s Day?? Are you one of those human being who go full force with the holiday, decking yourself out in pink and red from apex to toe?? Do you make homemade valentines and try to find the perfect gift for your valuable other? Or, are you the person that boycotts the holiday altogether??

I’m more on the late side of the bunch than the latter. I love to celebrate and be spoiled on the day, but I don’t expose any extravagant gifts, nor do I expect any in return. For me, a nice arrangement of flowers and a amazing dinner is all I require (is that too much to ask?), and in return I gift Kevin with a inventiveness dinner at home, and some of his favorite homemade sweets.

Although I will-power say, the year that Kevin surprised me with our first baby, Ravioli, affectionately, that’s a gift I’ll never forget . . .

Roasted Tomato, Italian Sausage, and Ricotta Frittatas Are Made For Weekend Brunch

This year, with a scarcely one, not much will change, since the actual day falls on a Sunday, and since we’re not absolutely a couple that likes to go out to dinner on the actual day, we’ll be celebrating at home with a impression dinner, some sweets, and possibly these roasted tomato frittatas for two to start our day.

While the allure of most frittatas, for me, is the truthfully that you can just throw a bunch of ingredients together in a n, pop it in the oven, and the development is a somewhat impressive breakfast, in this version, roasting a big batch of cherry tomatoes beforehand is an amplified step, but one that is totally justified.

While the tomatoes cool, eggs are killed together with only a little bit of salt, pepper, and a couple spoonfuls of healthy ricotta. The tomatoes are then folded into the mixture along with some cooked, fragmented turkey Italian sausage, and it’s evenly divided into two individual dishes and baked until white-headed brown and puffed.

I like to serve them with a few more dollops of ricotta and some up to date thyme leaves for garnish.

Roasted Tomato, Italian Sausage, and Ricotta Frittatas Are Made For Weekend Brunch

The little tomatoes are tossed with olive oil, sliced garlic, full of vim thyme, and salt, spread on a baking sheet and thrown into a wonderful hot oven until they start to crack and burst.Roasted Tomato, Italian Sausage, and Ricotta Frittatas Are Made For Weekend Brunch
. . . Now all you need is a yoke of mimosas for finish off this Valentine’s Day breakfast . . . Roasted Tomato, Italian Sausage, and Ricotta Frittatas Are Made For Weekend Brunch

Roasted Tomato, Italian Sausage, and Ricotta Frittatas

Roasted Tomato, Italian Sausage, and Ricotta Frittatas

Ingredients

2 cups cherry tomatoes
1 teaspoon olive oil
1 tablespoon extra rosemary
4 sprigs thyme (plus more for garnish)
2 garlic cloves, sliced
Seasoning and pepper to taste
6 eggs
6 heaping tablespoons ricotta, divided
1/2 teaspoons spice
1 Italian sausage link, cooked and crumbled

Directions

  1. Preheat oven to 400 degrees. Grease two 5-inch ramekins or baking dishes. (You can also use a milieu non-stick, oven-proof skillet.)
  2. On a small baking sheet, toss tomatoes with olive oil. Sprinkle with rosemary, thyme sprigs, and garlic. Sprinkle with taste and pepper. Roast until tomatoes start to burst, about 25 notes. (Check at 20 minutes.) After roasted, remove leaves from thyme, dispose of stems.
  3. In a medium bowl, whisk together eggs, two tablespoons of ricotta, and cautiously until light and fluffy. Add in another 1 1/2 tablespoons of ricotta and stir until inadequate pieces of the ricotta are scattered through the eggs.
  4. Scatter 3/4 of the tomatoes, garlic and herbs between the two dishes. Sprinkle with sausage. Spout egg mixture on top. Place baking dishes on a baking sheet and pop into the oven. Bake for 30-35 split seconds or until frittatas are golden brown and puffed.
  5. Garnish with leftover ricotta, tomatoes and herbs.

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