Basil frittata with sausage and fresh vegetable sauce
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Italian sausage |
| 2 | tablespoons | Butter |
| 1 | medium | Onion; thinly sliced |
| 1 | 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 | 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 |
Directions
SAUCE
FRITTATA
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