Basil Frittata with Sausage and Fresh Vegetable Sauce
- -----------------------------------SAUCE-----------------------------------
- 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
----------------------------------FRITTATA----------------------------------
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
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
on Jan 14, 1998
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
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
