Parm Frittata with Arugula and Burst Cherry Tomato Sauce

With Glazed Bagels & Pan Roasted Sausages

Serves: 4-6

Ingredients:

Frittata:

3 pints cherry or grape tomatoes

1 large shallot

1 large clove of garlic

2 T vinegar, I use tomato vinegar OR use balsamic or red wine vinegar

About ¼ c EVOO

Salt and pepper

12 eggs 

½ cup heavy cream or half n half

1 ½ cups grated Parmigiano-Reggiano, loosely packed, 3 handfuls

About ¼ t grated nutmeg

2 T EVOO

2 T butter

5-6 cups wild or baby arugula 

Glazed Bagels:

This is a method more than a recipe.  Combine 1 T marmalade (I use tomato or red pepper marmalade – orange fine too) ) for every 2T butter, melt and combine in small pot over low heat or in microwave.  Toast to golden split rosemary bagels and baste with glaze.

Pan Roasted Sausages:

1 pound sweet Italian sausage 

This is also a method rather than recipe.  Pierce skin of sausage or sausages with tines of a fork in a few spots.  Place in 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 and allow it to evaporate to cook the sausages through.  Then, the drizzle of oil and juices will allow the casings to brown and crisp.

Directions:

Preheat oven to 500 with rack at center-oven or turn on 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 400.  Place tomatoes in 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 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.