Summertime frittata
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Italian sausage links/sweet and hot; 1/2 each |
| 2 | tablespoons | Unsalted butter |
| 1 | tablespoon | Oil |
| 2 | mediums | Shallots; finely chopd |
| 8 | ounces | Fresh mushrooms; sliced |
| 1 | Clove garlic; minced | |
| ¾ | teaspoon | Salt; divided |
| 1 | pinch | Pepper |
| 12 | larges | Eggs |
| ¼ | teaspoon | Black pepper |
| 1½ | cup | Sharp cheddar cheese; shredded |
| 4 | Ripe tomatoes (Italian; if possible), sliced | |
| ½ | cup | Sour cream |
| ¼ | cup | Sliced fresh basil |
Directions
Cook sausage links whole, over Medium heat until well cooked. Drain on paper towels. Let cool. Slice ¼" thick and set aside. Heat 2 T. unsalted butter and 1 Tablespoon oil in 12" nonstick skillet with oven-proof handle (or cover handle of other pan with foil) over Medium-High heat. Add shallots and saute until softened, not brown, for 3 minutes. Add mushrooms and saute for 1-2 minutes. Add zucchini and saute 2 more minutes. Add garlic and cook for 1 minute. Add zucchini and sauté 2 more minutes. Add garlic and cook for one minute. Remove from heat. Arrange sausage slices around edge and vegetables in middle. Sprinkle all with ¼ teaspoon of salt and pinch pepper. Heat oven to 425 F. Whisk eggs with ½ tsp. salt and ¼ tsp. pepper in mixing bowl until well blended. Stir in all but ¼ cup of shredded cheese. Pour into skillet. Cook, stirring occasionally over Medium heat until bottom is light brown, 7-10 minutes. Arrange tomato slices around edge of pan. Sprinkle with rest of cheese. Place skillet in oven and bake until puffed and brown, 15-20 minutes. Remove from oven.
Invert onto large plate. Place serving platter over plate and invert again so top is up. Spoon sour cream on center and sprinkle with fresh basil.
NOTES : Can easily be cut in half. Per serving: 564 cals.
Recipe by: Unknown Source
Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on Sep 18, 1998, converted by MM_Buster v2.0l.