Sun-Dried Tomato and Ricotta Frittata

Ingredients

• 1 tablespoon butter
• 1/2 medium onion (diced)
• 3 cloves garlic (minced)
• 1/2 teaspoon kosher salt (divided)
• 1/4 teaspoon fresh ground pepper (divided)
• 12 large eggs
• 1/2 teaspoon nutmeg
• 1 cup fresh grated parmesan cheese (divided)
• 15 ounce container whole milk ricotta cheese
• 1/2 cup sun-dried tomatoes (julienned)
• 20 basil leaves (julienned)
• 5 ounce package Jones Dairy Farm All Natural Golden Brown Breakfast Sausage Links ( diced)

Instructions

1. 1

   Preheat oven to 350˚F.

2. 2

   Melt butter in 10-inch cast iron or oven safe skillet over medium heat. Add onions, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper. Sauté until translucent, 3-5 minutes.

3. 3

   Meanwhile, in large bowl combine eggs, 1/4 teaspoon salt, 1/8 teaspoon pepper and nutmeg. Whisk until combined, just until egg yolks and whites come together. Add half parmesan cheese, ricotta cheese, sun-dried tomatoes, basil and sausage. Stir until combined, clumps of ricotta will still remain.

4. 4

   Pour egg mixture over onions and stir to combine onions into egg mixture. Place skillet in oven and bake 25-30 minutes, until cooked through.

5. 5

   Remove from oven and top with remaining parmesan cheese. Allow to cool for 5 minutes. Slice frittata in pan or use a rubber spatula to carefully slide frittata onto a plate. Cut into wedges. Serve and enjoy!