I am getting ready to go on a trip and trying to clean the fridge out of things I know Lee won't fix. When faced with bits of this and that, a good choice is a frittata. And that is what I made.
Sausage Ricotta Frittata
Oooh. That is even fun to say. See?
1/2 cup onion, diced
1 small yellow squash, diced. You can use zucchini, but that is what I found in the garden .
2 Mozzarella Roasted Garlic Chicken Sausages, diced. I had these from a Sam's Club shopping trip. Use any sausage you like.
2 Roma tomatoes, peeled, seeded and diced The ones in my garden have very thick skins, so I remove them. It is optional. Any tomato will work just fine.
5 or 6 Thinly sliced basil leaves, also from the garden. Parsley or cilantro would also work. What are you growing?
salt and pepper
1 teaspoon garlic, minced
1/2 teaspoon Italian Herbs seasoning
6 eggs, whipped with a fork and
3 Tablespoons milk
1/2 cup ricotta cheese
2 Tablespoons grated Parmesan cheese
Preheat the oven to 375°.
Melt a few Tablespoons butter with a bit of EVOO in an oven proof pan over medium heat. I use cast iron.
Sauté the sausages and onions until the onions are soft. Add the squash of choice and cook for about 2 minutes more, then add the garlic, Herbs and s&p to taste.
Place the Parmesan and ricotta in the pan and stir a bit until it starts to melt and add the egg/milk mixture. When it starts to set, sprinkle the tomatoes and basil and stir one more time.
Put the pan in the oven for 15 minutes or until the eggs are set.
Cool a few minutes then cut into wedges and serve with fruit or a salad.