My classic frittata base mixed with cheddar sausage, roasted cherry tomatoes and mustard greens.
- 1/2 pint cherry tomatoes (about 8 cherry tomatoes)
- olive oil
- salt & pepper
- 1/2 small yellow onion, chopped
- 2 links cheddar sausage, cut into bite sized pieces
- 8 fresh farm eggs
- 1/4 cup heavy cream or full-fat milk
- 1/2 tsp baking powder
- 1 tsp smoked paprika
- 1 cup mustard greens, sliced
- cooking spray
- Preheat oven to 400 degrees. Cut the cherry tomatoes in half, place in a baking dish. Drizzle with olive oil, then shimmy the dish around to get the tomatoes coated with the olive oil. Season well with salt and pepper. Bake for 15-20 minutes. Remove from oven and reduce heat to 350 degrees.
- Meanwhile, heat a little olive oil in a skillet over medium heat. Add the onion and saute 1 min just to soften. Add the sausage and continue cooking about 5 minutes until beginning to brown. Remove from heat.
- In a large batter bowl with a spout, whish together eggs, milk/cream, baking powder and smoked paprika. Whisk well so whites and yolks are fully incorporated but don't overdo is. Season with salt and pepper. Stir in the sliced mustard greens.
- Spray your oven-safe frittata baking dish with non-stick cooking spray. Scatter the roasted cherry tomatoes in the dish, followed by the onion/sausage mixture. Pour the egg mixture over the top and shimmy the dish to ensure the egg mixture filters down over the ingredients.
- Bake at 350 degrees for 15 minutes, and then check at 5 minute intervals until the mixture doesn't jiggle at all when you shimmy the dish. Remove from oven and wait 5 minutes before slicing. Serve and enjoy!
I usually want some kind of cheese in my frittata, so here I got that by using a cheddar sausage. Roasting the cherry tomatoes adds a step, but it is so worth it. They get just a little carmelized and are less watery once baked. You can use grape tomatoes which are more common in stores year-round, or even just halve some small romas if you can’t find cherry or grape. I remove the baked tomatoes from the dish and wipe out excess oil with a paper towel, then use this dish to bake the frittata. The mustard green idea was for color as much as anything. I grow mustards and was looking for different ways to use them. You could skip the greens or use a 1/4 of sliced green onion instead.
Calories: 102kcal | Carbohydrates: 3g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 172mg | Sodium: 97mg | Potassium: 181mg | Fiber: 1g | Sugar: 2g | Vitamin A: 928IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 1mg
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