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Whether you are planning a special family get together or just sharing secrets with a friend over an afternoon cup of tea, this sweet and savory combination is perfect for those who don’t want to spend all day in the kitchen.
As I have grown older, I have started to appreciate simple pleasures, like inviting a friend over for tea or having the family over for Sunday brunch. Along the way, I have tried numerous egg breakfast dishes, various French, brioche and sweet roll recipes, and a wide mix of side dishes. But none receive as much praise as my Italian sausage frittata, served alongside a freshly baked scone and a dish of seasonal fruit. I think it’s the combination of the fluffiness and cheesiness of the frittata, an Italian version of an omelet, and the light sweetness of the scone that win their taste buds over. The ease of each recipe’s preparation and the make ahead option, always makes this sweet and savory combination a hit with me.
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Lehman's
Whether you are planning a special family get together or just sharing secrets with a friend over an afternoon cup of tea, this sweet and savory combination is perfect for those who don’t want to spend all day in the kitchen.As I have grown older,...
Ingredients
- 1 doz. eggs
- 1 lb. ricotta cheese (or 10 oz. small container)
- 4–5 cooked links of Italian sausage
- 1 – 8 oz. pkg. mozzarella cheese
- 1 1/2 tsp. garlic powder
- 1 tsp. black pepper
- Pinch of salt.
- Tab of butter for greasing dish.
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1/4 lb. Soppressata (Italian style salami – sliced thin) and/or cooked asparagus.
Instructions
Preheat the oven to 350°F.
Grease a deep 2-quart baking dish.
Cook the sausage, then slice it.
Beat the eggs.
Mix in the ricotta, mozzarella cheese, garlic powder, pepper, and salt.
Cover and refrigerate if baking the next day.
Pour in the first layer of the egg mixture.
Add a layer of sausage and any optional ingredients.
Add another layer of the egg mixture.
Add another layer of sausage and optional ingredients.
Top with the remaining egg mixture.
Place foil on a cookie sheet to catch any spills, then place the baking dish on top.
If the dish is filled to the brim, add a strip of foil around the rim to prevent overflow. Remove it once the frittata begins to set.
Bake for 45–55 minutes, or until a knife inserted in the center comes out clean.
Let rest for 30 minutes before slicing.
Serve warm.
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