Rachael shows us how to make an impossibly delicious brunch menu of parm frittata with tomato sauce, served with a side of sausage and a simple salad that you can serve all day.
Recipe featured on Rachael Ray's Meals in Minutes.
Frittata
Frittata
Preheat the oven to 500F with a rack at center-oven or turn on the boiler. Line a baking sheet with foil and parchment for easy cleaning. Add tomatoes to sheet pan, place in hot oven and blister 5 minutes, turn and blister and brown 5 minutes more. Let cool a bit and turn the oven back to 400F. Place tomatoes in a bowl and add minced shallow, grated garlic, vinegar, EVOO, salt and pepper.
While tomatoes are in the oven crack and whisk up the eggs with cream, salt, pepper and nutmeg. Add 2/3 of the Parm, about 1 cup and whisk in. Heat a 12-inch nonstick skillet over medium to medium-high heat, add EVOO, 2 turns of the pan and the butter. Add the egg mixture and cook, moving eggs around, to form a skin on bottom and let eggs settle a bit, transfer to oven and let eggs bake 6-7 minutes, add remaining cheese and cook 3-5 minutes more to puffed and springy to touch. Slide out with a thin spatula to a cutting board or large platter and top with arugula and spoon tomato sauce over to, place serrated knife alongside to serve.
Glazed Bagels
This is a method more than a recipe. Combine 1 tablespoon marmalade (I use tomato or red pepper marmalade – orange fine too) ) for every 2 tablespoons of butter, melt and combine in a small pot over low heat or in the microwave. Toast to golden split rosemary bagels and baste with glaze.
Pan Roasted Sausages
This is also a method rather than a recipe. Pierce skin of sausage or sausages with tines of a fork in a few spots. Place in a nonstick skillet with 1/8-1/4 inch of water and a drizzle of EVOO. Bring water to low rolling boil over medium to medium-high heat and allow the water to evaporate to cook the sausages through. Then, the drizzle of oil and juices will allow the casings to brown and crisp.
