| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Italian | Cheese, Eggs, Main dishes, Onions, Sausage | 10 | Servings |
INGREDIENTS
| 8 | oz | Italian sausage |
| 2 | T | Butter |
| 1 | Onion, thinly sliced | |
| 1 | Clove garlic, minced | |
| 5 | 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 | T | Sugar |
| 1 1/4 | t | Salt |
| 10 | Eggs | |
| 3/4 | c | Sour cream |
| 2 | T | Chopped fresh basil |
| 3/4 | t | Salt |
| 1/4 | t | Black pepper |
| 1/2 | c | Green onion, finely chopped |
| 3/4 | c | Grated Parmesan cheese |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 234
Calories From Fat: 153
Total Fat: 17.2g
Cholesterol: 225.7mg
Sodium: 822.2mg
Potassium: 253.6mg
Carbohydrates: 6.5g
Fiber: 2g
Sugar: 2.7g
Protein: 14.2g