Savory, with a mellow roasted tomato topping, this egg dish will disappear fast from your table. Most eggs dishes are a formula, and this one is no exception—you can play with the veggies, and the flavors (Spanish, French, Italian, you name it). It’s also a great way to use ingredients you already have on hand.
- Roasted Tomatoes
- 1 (28-ounce) can peeled whole tomatoes, drained
- ¼ cup extra-virgin olive oil
- 1 teaspoon dried basil
- 1½ teaspoons fresh rosemary leaves, crushed
- ½ cup chopped red onion
- 4 cloves garlic, coarsely chopped
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Preheat the oven to 350°F. Line a sheet pan with a silicone liner or aluminum foil.
Cut the tomatoes in half and place in a large glass bowl. Stir in the olive oil, basil, rosemary, onion, garlic, salt, and pepper, being careful not to tear the tomatoes. Pour onto the prepared pan, spreading into a single layer. Bake until the tomato liquid is absorbed and the tomatoes have firmed up and are a deep red color, 30 to 40 minutes, checking to make sure that the tomatoes and garlic don’t brown. Let the tomatoes cool to room temperature and transfer to a storage container; cover and refrigerate for up to 4 days or freeze for up to 3 months. (Defrost in the refrigerator overnight and bring to room temperature before continuing.) When using the tomatoes, you can either leave them in halves, or chop them for a chunkier presentation.
- 8 large eggs
- ½ cup milk
- 1½ cups shredded mozzarella cheese
- ½ cup + 2 tablespoons basil pesto (homemade or store-bought)
- 2 tablespoons extra-virgin olive oil
- 1 (12-ounce) package Smart Chicken fully cooked breakfast sausages, cut into ½-inch rounds
- Roasted Tomatoes (recipe above)
- ½ cup freshly grated Parmesan cheese
Coat a 10-inch round baking dish with nonstick cooking spray and preheat the oven to 350°F.
In a large bowl, whisk together the eggs and milk until blended. Stir in 1 cup of the mozzarella, ½ cup pesto, and the sausage. Combine the remaining 2 tablespoons of pesto with the oil, and set aside. (This egg mixture can be prepared ahead of time, and poured into the prepared dish in the morning.)
Pour the eggs into the prepared dish and top with the tomatoes, floating them on top of the eggs.
Drizzle the pesto oil over the tomatoes, and top with the remaining ½ cup of mozzarella and the Parmesan.
Bake the frittata until puffed, golden, and set in the center, about 35 to 40 minutes. At this point, you can serve immediately, or let cool, cover, and refrigerate overnight. Serve cold or at room temperature, or reheat, covered with aluminum foil, in a 350°F oven for 15 minutes.
Note: The recipe can be doubled: Prepare in a 13- by 9-inch baking dish and bake for 45 to 55 minutes.