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This recipe originally appeared in The Best Conversations Happen Around the Table.
Italian Sausage Frittata
Lehman’s
6
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.
- 1/4 lb . Soppressata (Italian style salami – sliced thin) and/or cooked asparagus.
Instructions
- STEP 1: Prep. Preheat oven to 350 deg. Grease deep baking dish. (2 qt.) Cook sausage, then slice.
- STEP 2: Mix ingredients. Beat eggs. Mix in ricotta, mozzarella cheese, garlic powder, pepper, and salt. (Cover and refrigerate if baking the next day.)
- STEP 3: Layering ingredients. Start by pouring the first layer of egg mixture, then a sausage and optional items if used, then another egg mixture layer, then a sausage layer and optional items, and finally top with the balance of the egg mixture.
- STEP 4: Bake Place foil on a cookie sheet, in case of spills, then place the uncooked frittata on top. If you find you have filled your dish to the brim, add a little foil strip barrier around the dish lip. You can remove the foil once it begins to set. As you can see in the photos, I filled mine to the brim and once it began to set, there was no spillage.
- Bake 45-55 minutes, or until a knife inserted in the center comes out clean. Rest 30 minutes before slicing. Best when served warm.
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