Topped with tomato sauce and melted mozzarella cheese, this frittata affogata (“drowned frittata” in Italian) is the perfect entrée for a summer brunch. If you had the foresight to can tomato sauce recently, you can use it here, but you can also simple fresh tomato sauce or even purchased tomato sauce if you want to streamline the process.
Tuscan Frittata Affogata
1/2 cup (2 oz./60 g) grated pecorino romano cheese
Kosher salt and freshly ground pepper
2 Tbs. plus 1 tsp. olive oil
8 oz. (250 g) mild Italian sausage, casings removed
1 small yellow onion, cut into 1/4-inch (6-mm) slices
1 red bell pepper, seeded and cut into 1/4-inch (6-mm) slices
1 cup (8 fl. oz./250 ml) tomato sauce
6 oz. (180 g) fresh mozzarella cheese, sliced
6 to 8 fresh basil leaves, thinly sliced
Preheat an oven to 500°F (260°C).
In a large bowl, whisk together the eggs, pecorino romano, salt and pepper. Set aside.
In the deep half of a frittata pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the sausage and cook, breaking apart the larger pieces, until browned and cooked through, 6 to 8 minutes. Transfer to a bowl. Wipe out the pan with paper towels.
In the same pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the onion and bell pepper and cook until the onion is translucent, 3 to 4 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the pepper is tender, about 10 minutes more. Add the sausage to the pan and pour in the egg mixture. Cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, 2 to 3 minutes. Continue cooking until the eggs begin to set, 4 to 6 minutes more.
Meanwhile, in the shallow half of the frittata pan over low heat, warm the 1 tsp. olive oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 2 to 3 minutes. Uncover the pan and pour the tomato sauce onto the center of the frittata, gently spreading it to the edges. Arrange the mozzarella on top. Transfer the pan to the oven and bake until the cheese is melted, 3 to 5 minutes.
Slide the frittata onto a serving plate, sprinkle with the basil and serve immediately. Serves 8 to 10.
Williams-Sonoma Test Kitchen