A well-seasoned, hearty, luscious, creamy Frittata with breakfast sausages, herbs, leeks, cherry tomatoes and a wonderfully tangy goat’s cheese. Plus a sweet Persimmon Salsa to go with the frittata or on top of toasted French bread to make Bruschetta. This Sausage Frittata with Persimmon Salsa is quick, easy, nutritious and oh so tasty!
Frittata. Isn’t that a fun word to say? Eating a perfectly-cooked, custardy, flavour-packed frittata on the other hand? Now that’s a whole lot more fun! A well-cooked frittata truly is the perfect food in many ways. It’s easy, quick and cheap to make, nutritious, can serve a crowd, great to use up all kinds of leftovers, and you’re perfectly allowed to make a meal out of it any time of the day! Seriously – breakfast, brunch, lunch, supper, dinner, mid-night snack, whatever. There’s really not a time in the day when it would be deemed unreasonable to eat some hearty frittata, especially this delicious Sausage Frittata with tomatoes, leeks and goat cheese!
Frittata, as most of you would already know or may have guessed is an Italian dish. The word derives from the Italian word friggere, which means fry. While any type of “fried egg in a skillet” used to be called a frittata at some point in time, that’s certainly not the case anymore. These days, a frittata is more of a crustless quiche that’s bulked up with all kinds of delicious goodness like cheese, meat, vegetables etc. What makes it different from an omelette is that all the additional ingredients here are added WITH the eggs, mixed on the stove top and then finished off in the oven for a luscious, custardy final product.
[bctt tweet=”Start your day with this Sausage Frittata and Persimmon Salsa! #Brunch #Recipe”]
And what makes it even better is that you can add almost anything you like and make it your own. Got leftover veggies from last night? Or leftover sausages from breakfast this morning? Throw ’em in there. Eating something delicious, nutritious AND use up all your leftovers? That’s a win-win-win right there. Even for someone who doesn’t like eggs, you could totally transform this dish with all the added treats and make it taste less like eggs and nothing short of amazing. Even my hubs used to love making frittata when he was living solo because it really is one of the best ways to use up leftovers. Having said that, I’ve never tried his frittatas, so let’s not assume anything about just how good it truly was. 🙂
The frittata that I made here however is not from leftovers. This is a well-made, creamy, luscious, flavourful frittata that was treated right, and is served up right. I love the look of this dish, studded with all those sausages. When I was living in Australia, I used Chipolatas (a type of small breakfast sausage) when I made frittatas. The ones I have used here are thinner than Chipolatas. I would recommend Chipolatas if you have access to them, but any kind of thin breakfast sausage will do.
I have also added two types of cheese in this dish. One for some melty goodness and the other for some tangy goodness (I know, totally scientific and technical). I used a beautiful goat’s milk cheese called Bucheron (which translates to ‘lumberjack’ in French! Must have something to do with how it looks). It’s a beautiful semi-aged cheese that has a white rind (which is edible) and a melt-in-your-mouth soft center. They are produced as short logs and sold as slices cut from it. The aging process gives it a much more prominent flavour compared to standard goat cheese. I had it for the first time back in 2007 and I’ve been hooked ever since. It’s more expensive than regular goat cheese, so it’s a very rare purchase for me, but when I do get it, I treasure it like a baby! You can of course use regular goat’s cheese in place of this in your frittata. This one however gives just a bit more punch in terms of flavour.
You could serve this beautiful frittata with a salad on the side. However, I wanted even more flavour, so I made a Persimmon Salsa to go with the frittata! And holy cow! That delicate persimmon sweetness paired so well with the creamy frittata. That persimmon salsa was so good, we ended up putting it on toast and eating it as Bruschetta. 🙂 You can’t even begin to imagine all the insane flavours in this meal! You guys have got to try it. I guarantee, you will love it.
Sausage Frittata with Persimmon Salsa
- 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
- 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.
- 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.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Cutting into the frittata was great fun too. Those breakfast sausages definitely elevate the dish in terms of both looks and taste. The earthy freshness of herbs, the subtle flavour and cheesy, melty goodness of Monterey Jack, and the more intense flavour of Bucheron (goat cheese) all help make this dish taste even better! But my two favourite things about this frittata by far are the breakfast sausages and the persimmon salsa!
So how do you like your Frittata?
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