Basil Frittata with Sausage and Fresh Vegetable Sauce
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CATEGORY
CUISINE
TAG
YIELD
Dairy, Eggs, Grains
Italian
Cheese, Sausage, Eggs, Main dishes, Onions
10
Servings
INGREDIENTS
8
oz
Italian sausage
2
tb
Butter
1
md
Onion; thinly sliced
1
Clove garlic; minced
5
md
Green; red or yellow bell peppers, seeded, sliced lengthwise, about 1/4" thick
4
c
Diced Roma Toamtoes
1/2
c
Fresh basil; finely chopped
1
tb
Sugar
1 1/4
ts
Salt
10
Eggs
3/4
c
Sour cream
2
tb
Chopped fresh basil
3/4
ts
Salt
1/4
ts
Black pepper
1/2
c
Green onion; finely chopped
3/4
c
Grated Parmesan cheese
INSTRUCTIONS
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@sojourn.com> on Jan 14, 1998
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