Basil frittata with sausage and fresh vegetable sauce

Basil Frittata with Sausage and Fresh Vegetable Sauce recipe

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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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