Sausage Frittata with Persimmon Salsa

Name: Sausage Frittata with Persimmon Salsa
Yield: 1 serving
Ingredients: 7 large eggs; ⅓ cup cream; 12 oz / 340g breakfast sausages; 3 large sprigs of thyme; 1 tsp ground black pepper; 7 oz/ 200g cherry tomatoes; 2 leeks; 3 tbsp butter; ¼ tsp salt; ½ tsp sugar; ½ tsp chilli flakes; 3 oz of Bucheron goat cheese or regular goat cheese; ½ cup Shredded cheese of your choice; Plus a little extra cheese to sprinkle on top; 4 Fuyu persimmon; 7 - 8 oz / 200 - 226g Roma tomatoes; 1 ½ tbsp balsamic vinegar; 3 tbsp olive oil; salt and black pepper to taste; French bread slices

User Reviews

4.8

12 reviews

Excellent

Course
Side Dish, Main Course, Breakfast, Others
Cuisine
European, gluten-free

Sausage Frittata with Persimmon Salsa

Ursula Nguyen

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This Sausage Frittata with Persimmon Salsa is a well-seasoned, hearty, luscious, creamy Frittata with breakfast sausages, herbs, leeks, cherry tomatoes and a tangy goat's cheese.

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Ingredients

Frittata

7 large eggs or 8 small eggs
⅓ cup cream
12 oz / 340g breakfast sausages 14 links
3 large sprigs of thyme
1 tsp ground black pepper
7 oz/ 200g cherry tomatoes halved
2 leeks white and light green part only, sliced and washed
3 tbsp butter
¼ tsp salt more to taste if needed
½ tsp sugar
½ tsp chilli flakes optional
3 oz of Bucheron goat cheese or regular goat cheese crumbled
½ cup Shredded cheese of your choice with a creamy melt - like Gruyere, Monterey Jack, Mozzarella, Provolone
Plus a little extra cheese to sprinkle on top.

Persimmon Salsa for Bruschetta

4 Fuyu persimmon
7 - 8 oz / 200 - 226g Roma tomatoes or cherry tomatoes
1 ½ tbsp balsamic vinegar
3 tbsp olive oil
salt and black pepper to taste
French bread slices brushed with oil and toasted

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Instructions

Persimmon Salsa

Cut persimmons and roma tomatoes into chunks (I did ½ cm chunks). Place them in a bowl.
Finely dice the red onion and transfer to the bowl.
Add chopped parsley
Add vinegar, oil and salt to taste. Cover and chill until needed.
Serve on its own, or use it to top toasted French bread to make Bruschetta.

Frittata

Pre-heat oven to 350°F.
Heat a 10 inch cast iron pan over medium heat. Add half of the butter to the pan, and when it's melted and hot, add the sausages and continue to brown them. Cook for about 12 minutes, turning them over to brown evenly. Remove sausages and set aside.
Next, add the other half of the butter, finely sliced leeks and thyme (leaves only) into the pan.
While the leeks are cooking, break the eggs into a bowl, and add salt, pepper, grated cheese, sugar and chilli flakes and whisk well until the mix is a little frothy. Add cream and whisk for another minute.
When the leeks are cooked and have softened, add the egg mixture and stir through to mix the leeks evenly. Then add goat cheese evenly around the frittata. Let it all cook for a couple of minutes for the frittata to firm at the bottom, and then place the sausages and cherry tomatoes in it. Ideally the sausages shouldn't sink and you should be able to see them close to the surface. Sprinkle cheese on top, and transfer to the oven.
Bake for about 15-20 minutes until the frittata is just set. Check at the 15 minute mark, and every 5 minutes after that to make sure that you do not over-bake. The frittata should be just set, almost custardy, and not crumbly and dry.
Remove from the oven and let it cool for a few minutes. Serve warm, or at room temperature, topped with chopped parsley, thyme, toast and persimmon salsa.