Ever since I started writing my Sunday Morning Brunch installment I have had so much fun rounding up ideas for recipes to share with you all. Today’s recipe for an Artichoke, Ricotta and Italian Sausage Frittata is one that I developed over this past week.
I love frittatas because they are easy to cook and versatile. You can customize your ingredients to include anything you like. I chose the ingredients for my frittata because I love how the flavors meld together to create a savory dish that you can have for breakfast, brunch or dinner. Just because frittatas are easy to cook does not mean that you should whip some eggs and ingredients together and hope for the best. The secret to a good frittata is the addition of dairy. They are best if you don’t skimp on the fat. So instead of skim milk, use cream. Or if you prefer to use yogurt for a more healthier option, go for the full fat version. Anything less will result in a spongy, lack luster frittata. And we don’t want that do we?
I have added some dollops of ricotta cheese and topped it off with some asiago cheese. The nuttiness of the asiago and the creaminess of the ricotta add a bit of specialness to this frittata.
Frittata’s are perfect if you are having a crowd for brunch. If it is just an intimate brunch, the leftovers keep well for dinner later on or to bring to work for lunch tomorrow. Keep scrolling to see my complete recipe.
1 tbl olive oil
1/4 Cup of Heavy Cream
Pinch of Sea Salt and Pepper
2 Italian Sausages
1/2 14 oz. Can of Quartered Artichoke Hearts
1/4 cup of Ricotta Cheese
1/4 Cup Grated Asiago or Parmesan Cheese
Sprinkle of Fresh Thyme
Preheat over to 350 degrees.
Grease a cast iron pan (or red copper pan…see my review) with olive oil and set aside for baking your frittata.
Cut Italian sausages into bit size pieces and sauté on the stovetop until cooked through. Remove from heat and set aside to cool.
In a large mixing bowl whisk together eggs until the yolks and whites are combined. Be careful not to whisk too much or your frittata will fall flat upon cooling. Stir in sea salt, pepper, yogurt, artichoke hearts and sausage. Pour mixture into greased pan. Add dollops of ricotta spaced evenly apart. Cook in the oven for 20-30 minutes. After 15 minutes check your frittata to make sure that it does not over cook. At this time sprinkle on some grated parmesan cheese and fresh thyme. Return to the oven and cook for the remaining 5-15 minutes. You want to be careful not to overcook your frittata. If it is browned, then it is overcooked and the consistency will be spongy.
Are you serving your frittata for brunch? Why not serve with a side salad like my blue cheese crumble and pineapple over a bed of baby kale with shaved celery hearts. I know what you are thinking. Pineapple and blue cheese? You wouldn’t think that pineapples and blue cheese would go together. However, they are actually a perfect pair. Go figure? Here is a link to learn how to make this salad. Blue Cheese Crumble and Pineapple Salad.