Basil frittata with sausage and fresh vegetable sauce

Yield: 10 Servings

Measure Ingredient
8 ounces Italian sausage
2 tablespoons Butter
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
1 tablespoon Sugar
1¼ teaspoon Salt
10 \N Eggs
¾ cup Sour cream
2 tablespoons Chopped fresh basil
¾ teaspoon Salt
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

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