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Summertime Frittata




Source of Recipe


Unknown


List of Ingredients




Summertime Frittata


2 Italian sweet sausage
2 hot Italian sausages
12 eggs
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 cups shredded sharp cheddar cheese
2 tablespoons unsalted butter
1 tablespoon olive oil
2 medium shallots, finely chopped
1/2 lb fresh mushrooms, thinly sliced
2 small zucchini, thinly sliced
2 garlic cloves, minced
4 medium plum tomatoes, sliced
1/4 cup sour cream
2 tablespoons finely chopped fresh basil

Recipe




In a skillet over medium heat, cook the sausage, turning frequently until browned, about 10 minutes; drain on paper towels and let cool; cut into ¼ inch thick slices and set aside.

Preheat oven to 425°.

In a bowl, whisk the eggs, ½ teaspoon salt, and 1/8 teaspoon pepper; stir in 1 ¼ cup shredded cheese; set aside.

In an ovenproof nonstick 12 inch skillet over medium-high heat, melt the butter with the olive oil; add in shallots; saute until softened but not brown, about 3 minutes.

Add in the mushrooms; saute for 1-2 minutes; add in zucchini and continue cooking 2 minutes; add in garlic and saute 1 minute.

Arrange the sausage slices around the vegetables and season with remaining salt and pepper.

Pour the egg mixture over the sausages and vegrtables; cook over med-low heat, stirring occasionally, until lightly browned on the bottom, about 5 minutes.

Arrange the tomato slices around the edge of the skillet; sprinkle with remaining cheese.

Transfer skillet to the oven and bake until the frittata is puffed and brown, 10-15 minutes.

Remove from oven and invert onto a plate, invert again onto a serving platter, so the tomato border faces up (or can serve directly from the pan).

Place sour cream in a large dollop in the center and garnish with the basil; serve immediately.