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Title: Frittata with Zucchini, Sausage, & Red Peppers
Categories: Vegetable Egg Main
Yield: 6 Servings
| SAUTE AND DRAIN | ||
| 1 | tb | Oil |
| 3 | oz | Sausage, Italian |
| THEN SAUTE AND REMOVE | ||
| 1 | sm | Zucchini |
| 2 | tb | Butter |
| 1 | tb | Oil |
| 1/2 | ts | Salt |
| 1 | pn | Black pepper |
| COOK UNTIL TENDER | ||
| 1 | md | Bell peppers, red |
| 1/4 | ts | Thyme leaves |
| 1/2 | ts | Salt |
| 1 | pn | Black pepper |
| BEAT WELL AND POUR INTO PAN | ||
| 1/2 | c | Parmesan, grated |
| 12 | Eggs | |
| 1 | pn | Black pepper |
| TOP WITH | ||
| 1/4 | c | Parmesan, grated |
In medium skillet heat oil over medium heat. Add sausage and saute, stirring, until browned on all sides. Remove and drain on paper towels. Cut into 1/4" slices.
Thinly slice zucchini. Heat butter and oil in 12" skillet with ovenproof handle over medium heat. Add zucchini, salt, and pepper and saute for 1 minute on each side. Remove from skillet using slotted spoon.
Cut red bell pepper into thin strips. Add to skillet and sprinkle with thyme, salt, and pepper. Saute over medium heat for 3 minutes or until tender. Push to center of skillet.
Preheat oven to 425. Arrange sausage slices in ring along border of skillet. Arrange zucchini slices in ring inside sausage ring. Combine Parmesan, eggs, and pepper. Whisk until well blended. Pour egg mixture over vegetables in skillet. Cook over medium-low heat without stirring until bottom is lightly browned, about 5 minutes. Sprinkle with remaining cheese.
Transfer skillet to oven and bake until frittata is puffed and brown, about 10-15 minutes.
Remove from oven and invert onto plate. Invert again onto serving platter, so browned top faces up. Cut frittata into wedges and serve immediately.
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