Basil frittata with sausage and fresh vegetable sauce
Basil Frittata with Sausage and Fresh Vegetable Sauce recipe
Winner of the Jones Dairy Farm Contest.
- 1 package (8 ounces) Jones Italian sausage
- 2 Tablespoons butter or margarine
- 1 medium onion, sliced
- 1 clove garlic – minced
- 5 medium green, sweet red or yellow peppers, seeded and sliced lengthwise
- 4 cups Roma tomatoes, sliced
- 1/2 cup chopped fresh basil
- 1 Tablespoon sugar
- 1 teaspoon salt
- 10 eggs
- 3/4 cup sour cream
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 Tablespoons chopped fresh basil
- 1/2 cup chopped green onions
- 3/4 cup grated Parmesan cheese
Sauce: In a skillet, cook sausages according to package direction; cool. Cut sausages 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 sausages. Simmer until excess liquid is reduced by half. Sausage and Vegetable Sauce can be prepared in advance, stored in refrigerator and reheated.
Frittata: In a mixing bowl whisk eggs, sour cream, basil, salt and pepper. In a 10-inch, non-stick, oven-proof skillet, saute onion for 1 minute. Pour egg mixture into skillet. Cook over medium heat until eggs are set and light brown on the bottom (8 to 10 minutes). Remove from heat. Sprinkle with cheese. Pre-heat broiler; place skillet 6 inches from heat for 2 minutes or until cheese melts. Serve immediately with Sausage and Vegetable Sauce.
Serves:8 to 10
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