Best Cherry Tomato Sausage Arugula Ricotta Frittata Recipes

Frittata with Peppers and Onions with Roasted Cherry Tomato Sauce image

Provided by Bobby Flay

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons butter
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 medium Spanish onion, halved and thinly sliced
Salt and freshly ground black pepper
14 large eggs
1/3 cup grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped fresh oregano
1/4 cup chopped fresh flat-leaf parsley
Roasted Cherry Tomato Sauce, recipe follows
Fresh basil, to garnish
3 tablespoons olive oil
1 pint cherry tomatoes, cut into quarters
2 cloves garlic, made into a paste with salt
1/4 cup chopped fresh basil, coarsely chopped

Steps:

Preheat the oven to 350 degrees F. Heat the butter in a 12-inch nonstick skillet over medium-high heat. Add the red pepper, yellow pepper, and onions, season with salt, and pepper and cook until softened, stirring occasionally.
Whisk together the eggs, Parmesan, and oregano until light and fluffy, and then season with salt and pepper. Pour the egg mixture into the pan and stir with a rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Place the pan into the oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and sprinkle the top with parsley. Carefully slide the frittata onto a cutting board and cut into wedges and top with some of the roasted cherry tomato sauce and garnish with fresh basil. Serve hot or at room temperature.
Sauce:
To a saute pan add the olive oil. Add the tomatoes and garlic paste over medium heat. Cook until the tomatoes are soft, about 2 to 3 minutes and the tomatoes burst. Remove the pan from the heat and add the basil.

Chinese Sausage Frittata image

Provided by Ming Tsai

Time 55m

Number Of Ingredients 9

Canola oil to cook
2 potatoes, peeled and diced 1/4-inch thick
2 lapchongs (Chinese sausages), sliced 1/8-inch thick
1 large red onion, julienned
1 red bell pepper, julienned
6 scallions, sliced 1/8-inch thick
10 large eggs, beaten
Salt and black pepper to taste
2 cups shredded cheddar cheese

Steps:

Preheat an oven to 350 degrees. Coat a large, hot oven-proof skillet (can be non-stick) with oil and saute potatoes, lapchong, onions and peppers for about 6 minutes. Add scallions and eggs and season. Stir around for 30 seconds, top with cheese then place in the oven. Bake for 20 minutes or until a knife inserted in the center comes out clean. If top is not brown and crusty, turn on broiler to brown the cheese, about 2 minutes. Let rest 3 minutes before slicing into pie wedges and serving.