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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. 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 1/4 inch thick slices and set aside.
2. Preheat oven to 425°.
3. In a bowl, whisk the eggs, 1/2 teaspoon salt, and 1/8 teaspoon pepper; stir in 1 1/4 cup shredded cheese; set aside.
4. 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.
5. Add in the mushrooms; saute for 1-2 minutes; add in zucchini and continue cooking 2 minutes; add in garlic and saute 1 minute.
6. Arrange the sausage slices around the vegetables and season with remaining salt and pepper.
7. Pour the egg mixture over the sausages and vegetables; cook over med-low heat, stirring occasionally, until lightly browned on the bottom, about 5 minutes.
8. Arrange the tomato slices around the edge of the skillet; sprinkle with remaining cheese.
9. Transfer skillet to the oven and bake until the frittata is puffed and brown, 10-15 minutes.
10. 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).
11. Place sour cream in a large dollop in the center and garnish with the basil; serve immediately.
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