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.

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