Basil Frittata with Sausage and Fresh Vegetable Sauce

Title:
Basil Frittata with Sausage and Fresh Vegetable Sauce

Yield:
10 Servings

Categories:
Cheese,
Sausage,
Eggs,
Main
Dishes,
Onions




Ingredients:




-----------------------------------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