Basil Frittata with Sausage and Fresh Vegetable Sauce

Title: Basil Frittata with Sausage and Fresh Vegetable Sauce
Categories: Cheese, Sausage, Eggs, Main dishes, Onions
Yield: 10 Servings

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″
4 c Diced Roma Toamtoes
1/2 c Fresh basil; finely chopped
1 tb Sugar
1 1/4 ts Salt

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

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