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Week of 1/29/24

Lasagna Frittata
with sausage / ricotta / Italian side salad

Active: 25 Total: 45
Original GF Paleo Vegetarian
Lasagna Frittata

When it comes to filling a frittata, just about anything goes! Our latest version has all the cozy flavors of classic lasagna, but without the long wait.
Smarts: Because this frittata packs a big flavor punch, we've kept the side salad very simple. Feel free to customize it with any additional toppings you like.

Tags
Freezer Friendly
Proteins
Eggs, Cheese, Sausage
Cuisines
European - Mediterranean
Save recipe
40

Ingredients

Metric
Servings:
4
Lasagna Frittata:
  • Shallots - 1 bulb , chopped
  • Mushrooms, any button - 8 oz , sliced (look for pre-sliced to save time)
  • Tomatoes, cherry or grape - 1 cup , halved
  • Eggs - 8
  • Milk, any type - 3 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 1 Tbsp
  • Italian sausage, raw - 8 oz
  • Italian seasoning - 2 tsp
  • Cheese, ricotta - 1/2 cup
  • Cheese, parmesan (opt) - 1 oz , shredded
Italian Side Salad:
  • Garlic - 1 clove , chopped
  • Vinegar, red or white wine - 2 Tbsp
  • Mustard, Dijon - 1 tsp
  • Oregano, dried - 1 tsp
  • Oil, olive - 3 Tbsp
  • Lettuce, romaine - 6 oz , chopped
  • Cucumbers - 6 oz , chopped

Prep

  1. Shallots - (If prepping right before cooking, get oven heating first.) Prep as directed. (Can be done up to 5 days ahead)

  2. Make vinaigrette - (Skip if made ahead for Monday.) Chop garlic. Whisk together garlic, vinegar, mustard, and oregano. Slowly add olive oil while whisking. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  3. Mushrooms - Slice mushrooms if not pre-sliced. (Can be done up to 3 days ahead)

  4. Lettuce / Cucumbers / Tomatoes - Prep as directed.

  5. Eggs - Whisk eggs together with milk, salt, and pepper.

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Make

  1. Heat oven to 425F / 218C degrees.

  2. While oven is heating, heat a 10.5” to 12” (26 cm to 30 cm) oven-safe skillet with cooking oil over medium heat. (Note: skillet size is for 4 servings. If customizing, use a larger or smaller skillet, or you can transfer the cooked filling to a muffin tin and top it with the egg mixture before baking.)

  3. Add sausage to heated oil and saute until nearly cooked through, breaking it apart as it cooks, 3 to 4 minutes.

  4. Add shallots, mushrooms, and Italian seasoning to the pan along with a pinch of salt and continue to cook until sausage is cooked through and mushrooms are golden brown, 5 to 6 minutes more.

  5. Fold in tomatoes.

  6. Pour egg mixture over filling and stir gently until everything is just combined.

  7. Remove from heat and drop ricotta in small spoonfuls over the frittata. You can leave all the ricotta on top or push some down beneath the egg mixture, but don’t blend it in fully. Top with parmesan, if using.

  8. Transfer skillet to oven and bake for 20 to 25 minutes. (Frittata is done when eggs are set and a knife inserted in the center comes out clean.)

  9. While frittata bakes, toss lettuce with cucumbers. If vinaigrette was made ahead, shake or stir it. Toss salad with vinaigrette until dressed to your liking.

  10. Remove frittata from the oven and let cool briefly before slicing.

  11. Slice frittata and divide among serving plates. Serve with salad on the side. Enjoy!

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