Basil frittata with sausage and fresh vegetable sauce
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Basil frittata with sausage and fresh vegetable sauce
  Cheese    Sausage    Eggs    Vegetables    Sauces  
Last updated 6/12/2012 1:07:29 AM. Recipe ID 33504. Report a problem with this recipe.
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      Title: Basil frittata with sausage and fresh vegetable sauce
 Categories: Cheese, Sausage, Eggs, Main dishes, Onions
      Yield: 10 Servings
 
MMMMM---------------------------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

MMMMM--------------------------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 




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Recipe ID 33504 (Apr 03, 2005)

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