Sausage frittata

Yield: 6 servings

Measure Ingredient
1 tablespoon Olive oil
⅓ cup Diced red bell pepper
⅓ cup Diced zucchini
⅓ cup Diced onion
2 \N Cloves Garlic; chopped
1 pounds Bulk sausage; crumbled, cooked,
\N \N And drained
¼ cup Chopped fresh basil
14 larges Eggs; beaten
\N \N Salt
\N \N Ground pepper
½ cup Grated Parmesan cheese
4 \N Fresh Italian plum tomatoes; thinly sliced
\N \N Basil leaves; whole, for garnish

In an ovenproof nonstick 10-inch skillet, combine olive oil, red pepper, zucchini, onion and garlic. Cook and stir over medium-low heat for 5 minutes, being careful not to burn garlic. Add cooked sausage to skillet.

Preheat broiler with oven rack placed at least 8 inches below broiler element. Add chopped basil to eggs; season to taste with salt and pepper.

Pour eggs over cooked ingredients in skillet. Cook over medium-low heat about 10 to 15 minutes, periodically lifting edges with a spatula and tilting pan to allow liquid egg to run underneath. Top will be partly liquid. Sprinkle eggs with cheese; place under broiler. Broil for 3 minutes, until egg is cooked and cheese is golden. Ring the top with sliced tomato, then let cool for 10 minutes. Garnish with fresh basil leaves.

Slice into wedges to serve. Yields 6 servings.

Recipe Source: St. Louis Post-Dispatch - 09-28-1998 From Bryant Sausage Formatted for MasterCook by Susan Wolfe - vwmv81a@...

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