Kielbasa Sweet Potato Ricotta Frittata

 

Kielbasa Sweet Potato Ricotta Frittata

1-14 ounce kielbasa sausage sliced, then slices cut into quarters
1 sweet potato, peeled & cut into 1/4 inch cubes
1 large shallot chopped fine
1 large clove of garlic micro-minced
6 eggs beaten
2 cups whole milk ricotta
1 teaspoon ground celery seed
1 teaspoon dried marjoram
1/2 teaspoon ground coriander
1/2 teaspoon thyme
1/2 teaspoon nutmeg
salt and pepper to taste
light dusting of paprika over the top

Sauté bite sized kielbasa sausage pieces in a 9 inch cast iron pan till browned and crispy and set aside in a bowl. Sauté sweet potato cubes till soft, covering pan to soften them if necessary, then set aside in same bowl. Sauté shallot till soft then add minced garlic and sauté one more minute and set aside in the same bowl. At this point I realize I have more than enough ingredients to make two frittatas so I divide the set aside ingredients in half and freeze one half.

In a separate bowl beat 6 eggs and gently fold/stir in ricotta cheese. Add herbs and spices egg ricotta cheese mixture. Melt 2 tablespoons of butter in caste iron pan, add 1/2 set aside ingredients, then pour egg ricotta cheese mixture over the top. Sprinkle a light dusting of paprika over the top. Cook mixture on stovetop till it starts to set up on edges, then place in 375 F oven to finish cooking for about 15 to 20 minutes till eggs are light and puffy and slightly browned on the edges. Don't overcook the frittata. Let cool for about 10 minutes before serving. Real creamy, soft, and delicious.