Sausage Frittata
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| * exported from bigoven * |
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| recipe by : |
| serving size :6 |
| cuisine : |
| main ingred. : |
| categories :omelets main dish |
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| amount measure ingredient -- preparation method |
| | -------------------------------- |
| 1 Tbsp | olive oil |
| 1/3 cup | diced red bell pepper |
| 1/3 cup | diced zucchini |
| 1/3 cup | diced onion |
| 2 clove | garlic --chopped |
| 1 lb. | bulk sausage --crumbled cooked |
| | and drained |
| 1/4 cup | chopped fresh basil |
| 14 large | eggs --beaten |
| | salt |
| | ground pepper |
| 1/2 cup | grated parmesan cheese |
| 4 | fresh italian plum tomatoes --thinly sliced |
| | basil leaves --whole for garnish |
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| 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. |
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| recipe source: st. louis post-dispatch - from bryant sausage |
| formatted for mastercook by susan wolfe - vwmv...@prodigy.com |
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| (ID: 5646) Mirror: rec.food.recipes: Fri, Oct 22, 2004 |