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I made this dish for the first time last weekend as part of mother's day brunch but it'll undoubtedly have a place among my regularly used recipes and thanks to the use of plant based sausage, it's easily made vegetarian too! Fun fact: if you bake the frittata in a casserole dish, technically you could call it a breakfast casserole :)

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Honey Roasted Cherry Tomatoes

Ingredients: 

• 4 pints cherry tomatoes
• 1/4 cup olive oil
• 4 tsp balsamic vinegar
• 2 tsp honey
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cayenne*
• 1/2 tsp turmeric*
• 1 tsp salt*
• 1/2 tsp pepper*
• 8oz burrata**
• handful fresh basil**

*adjust to taste

**optional for caprese salad

Directions:

1. Mix all ingredients (aside from burrata and basil) in a bowl and coat the tomatoes.
2. Transfer tomatoes to an oven safe dish and bake uncovered for 2 hours at 275F.
3. Cut 1/3 of the roasted tomatoes into halves and set aside for the frittata.
4. Serve the remaining 2/3s with burrata cheese and fresh basil as a twist on caprese salad.

Cheesy Sausage Frittata

Ingredients: 

• half dozen eggs
• 1/4 cup sour cream
• 3/4 cup parmesan
• 1 tbsp red curry paste
• 1 cup chopped green onion
• 1 cup chopped shiitake
• 3 cloves chopped garlic
• 14 oz ground sausage
• roasted cherry tomatoes, halved
• 2 tbsp olive oil
• 2 handfuls spinach
• handful fresh basil
• sprig fresh parsley
• 1-2 cups mozzarella
• salt*
• pepper*

*adjust to taste

Directions:

1. In a cast iron skillet coated with olive oil, saute onions, garlic, and mushrooms for 2-3 mins on medium heat.
2. Add ground sausage and cook down, shred spinach and add to the sausage, cook until the spinach is wilted.
3. Transfer this mixture to the same oven safe dish that was used to roast the tomatoes and add the halved tomatoes on top.
4. In a bowl, mix together eggs, sour cream, parmesan, red curry paste, salt, and pepper.
5. Pour the egg mixture over the cooked sausage.
6. Add fresh basil and cover everything in mozzarella cheese.
7. Cover dish in tinfoil and bake for 17 minutes at 400F.
8. Remove tinfoil and broil for another 2-3 minutes, or until the cheese is golden.
9. Sprinkle with fresh parsley and serve along with the caprese salad prepared earlier.