Recipe courtesy of Bobby Flay
Save Recipe Print
Total:
1 hr 15 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 15 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F. Toss the tomatoes with the olive oil, vinegar and thyme leaves and season with salt and pepper. Put in a small baking dish in one layer and roast until completely soft and the juices have evaporated, about 30 minutes. Let cool slightly. Leave the oven on. Heat the canola oil in a 10-inch nonstick pan over high heat until it begins to shimmer. Add the sausage and cook until golden brown, and then transfer to a paper-towel-lined plate using a slotted spoon. Remove the fat from the pan. Whisk the eggs in a large bowl until light and fluffy. Fold in the drained sausage, tomatoes, provolone and Romano cheeses, arugula and chopped parsley and sprinkle with salt and pepper. Season the ricotta with salt and pepper as well and set aside. Heat the butter in the nonstick pan. Add the egg mixture and stir to evenly distribute the ingredients using a heatproof rubber spatula. Cook until the eggs set on the bottom and around the sides of the pan, and then transfer to the oven. Bake until the eggs are cooked through and the top is lightly golden brown, 20 to 25 minutes. Loosen around the sides of the pan with a rubber spatula and flip onto a serving platter or cutting board. Top with the ricotta and drizzle with extra-virgin olive oil. Grind some black pepper over the top, and scatter the whole parsley leaves over all.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Ricotta Frittata With Tomato Salad

Recipe courtesy of Food Network Kitchen

Grilled Pizzetta with Ricotta, Sausage, Arugula and Chili Oil

Recipe courtesy of Anne Burrell

Frittata with Peppers and Onions with Roasted Cherry Tomato Sauce

Recipe courtesy of Bobby Flay

Sunburst Squash, Zucchini, and Tomato Frittata with Sheeps Milk Ricotta

Recipe courtesy of Colin Ambrose

Corn and Ricotta Ravioli with Sauteed Cherry Tomato Sauce

Recipe courtesy of Bobby Flay

Meatballs with Sunday Gravy, Whipped Ricotta and 'Cherry' Tomato Salad

Recipe courtesy of Aria Kagan

Browse Reviews By Keyword

          Latest Stories