- 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