Wednesday, April 23, 2014

Caramelized Onion, Sausage, and Ricotta Frittata

Eggs have never looked as good as they do right here in this frittata.

I love these pictures. They are making my mouth water all over again. This lovely frittata was our Easter brunch this past Sunday. I would say to save this recipe for a special occasion but it's far too good to wait. Whether you need a fun and easy breakfast, lunch, brunch, or dinner--this is just the ticket.

Caramelized Onion, Sausage, and Ricotta Frittata is rich and hardy, with depths of flavor that will keep you coming back for seconds (and thirds...and fourths). Brown and buttery caramelized onions get this party started. Crumbled Italian sausage is earthy and rich and full of spices. Lots of eggs are beaten together with salt, pepper, fresh parsley, fresh thyme, whole milk and asiago cheese. Breakfast. It is near.

I became obsessed with frittatas when I first got my cast iron skillet. The cast iron will make the bottom of this frittata brown and crispy. It's like making a quiche, without the added pressure of making, rolling, and decorating a pie crust. Everything comes together in the skillet and then it is popped in the oven to bake.

Oh, I almost forgot. Before everything goes in the oven, I added a few dollops of ricotta cheese around the frittata. More cheese, please! The creamy ricotta blankets the soft and tender onions and will make your heart melt. 

Here's what you need for Caramelized Onion, Sausage, and Ricotta Frittata* (Print Recipe!)

1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 medium onion, sliced thin
1/2 pound ground Italian sausage
9 eggs
1/2 cup whole milk
1/2 cup shredded asiago cheese
1/4 cup chopped fresh parsley
1 tablespoon fresh thyme, leaves removed from stem and roughly chopped
1/3 cup ricotta cheese
Salt and pepper to taste

Here's what you do

In a 12-inch cast iron or other oven proof skillet (see note), heat olive oil and butter over medium-low heat. Add the onions and season with salt and pepper. Gently saute the onions over low heat until golden brown and slightly caramelized, about 5 to 7 minutes. Push the onions to the side of the pan and add the sausage. Cook and crumble the sausage until no pink remains.

Preheat oven to 350 degrees. 

While the sausage cooks, whisk together the eggs, milk, cheese, and herbs. Season the egg mixture well with salt and pepper. Spread the sausage and onions evenly onto the bottom of the pan and turn heat down to low. Pour in the egg mixture, allowing it to disperse evenly. Do not stir. Dollop spoonfuls of the ricotta around the center of the frittata. Cook the frittata on the stove top for a minute or two to allow the bottom to set. 

Gently and carefully transfer the pan to the oven and allow to bake for about 15-20 minutes until golden brown on top and the center is no longer jiggly. Slice and serve warm or at room temperature. 

Note: If you have a 10-inch oven-proof skillet, feel free to use 8 eggs instead of 9.

*Loosely adapted from Joy the Baker 

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