Yield: 10 Servings
|8 ounces||Italian sausage|
|1 medium||Onion; thinly sliced|
|1 \N||Clove garlic; minced|
|5 mediums||Green; red or yellow bell peppers, seeded, sliced lengthwise, about 1/4\" thick|
|4 cups||Diced Roma Toamtoes|
|½ cup||Fresh basil; finely chopped|
|¾ cup||Sour cream|
|2 tablespoons||Chopped fresh basil|
|¼ teaspoon||Black pepper|
|½ cup||Green onion; finely chopped|
|¾ cup||Grated Parmesan cheese|
For the sauce: In a skillet, cook sausages according to package directions; cool. Cut sausage into 1 inch pieces. In the same skillet, melt butter, saute onion and garlic until transparent. Add peppers. Continue to cook 5 minutes. Stir in tomatoes, basil, sugar and salt. Bring to a boil; reduce heat, add sausage. Simmer until excess liquid is reduced by half. The sauce can be prepared in advance, store in refrigerator and reheated. For the frittata: in a mixing bowl, whisk eggs, sour cream, basil, salt and pepper In a 10 inch nonstick ovenproof skillet, saute onion for 1 minute. Pour egg mixture into skillet. Cook over Medium heat until eggs are set and light brown on bottom, about 8-10 minutes. Remove from heat. Sprinkle with cheese.
Preheat broiler; place skillet 6 inches from heat for 2 minutes or until cheese melts. Serve immediately with sauce. Serves 8-10.
NOTES : The sauce can be prepared the day ahead.
Recipe by: Lansing State Journal Posted to MC-Recipe Digest V1 #1010 by Roberta Banghart <bobbi744@...> on Jan 14, 1998