Frittata With Italian Sausages and Ricotta Cheese
https://youtu.be/1JnTKyZzbUc
FRITTATA for Brunch
If you are looking for a make ahead Easter Brunch dish, this is a great way to go.
You can make it the day ahead and refrigerate. It’s also quick enough to make that you can also make the same day. What is delicious about this dish is that the ingredients remain chunky so you can really enjoy the flavours of the sausage and cheese.
You will need 6 whole eggs
3 tbsps fresh chopped parsley
About 175 grams or 3/4 cup ricotta cheese, the drier the better
2 Italian Sausages, skin removed and broken into chunks
Salt and pepper to taste
Lightly scramble eggs and stir in parsley.
Meanwhile, in a frying pan drizzled with olive oil, cook sausages on medium heat.
When sausage is fully cooked, drain off fat, leaving a bit of fat in pan.
Return sausages to pan , on low heat, and evenly spread the sausages out on pan.
Add egg mixture. Drop spoonfuls of ricotta cheese into egg mixture evenly throughout the frittata.
Put lid on and cook on low heat. Usually takes about 5 minutes.
When bottom is golden, flip over.
Cook other side for a few more minutes.
You have a beautiful and delicious frittata. Just add a side salad and you’re all set! You can also make a panini out of it. Enjoy.
2 comments:
What an interesting recipe, combining sausage and ricotta in a frittata. I tried this recipe out, but made a mini version for two. I must say, this frittata was delicious! It was meaty, and the of ricotta gave it a light, creamy texture. Yum!
I am glad you tried this recipe and that you loved it.
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