edible communities

Veggie-Sausage Italian Frittata

Courtesy of the Dairy Farmers of Wisconsin. One of two recipes included in observance of June Dairy Month

March 16, 2020

Ingredients

  • 6 large eggs
  • 4 oz. provolone cheese shredded (1 cup)
  • 2 Tbls minced fresh basil or 2 tsp dried basil
  • ½ tsp each salt and pepper
  • 2 Tbls butter, cubed
  • 1 large red onion, halved and thinly sliced
  • 1 medium sweet red bell pepper, cut into thin strips
  • ¼ cup oil-packed sun-dried tomatoes, drained and chopped
  • 8 oz. fully cooked smoked sausage, such as kielbasa, cut into ¼-inch thick slices
  • 1 can (14 ounces, water-packed artichoke hearts, drained and quartered)
  • ¾ ounce Parmesan cheese, shredded (quarter cup)

Instructions

Whisk eggs, provolone, basil, salt and pepper in a medium bowl until blended. Set aside.

Heat broiler. Meanwhile, melt butter in a 10-inch ovenproof skillet over medium heat. Add onion, red bell pepper and sun-dried tomatoes; cook and stir for 5-7 minutes until vegetables are crisp-tender.

Reduce heat to medium-low. Stir in sausage and artichokes; heat through. Pour in reserved egg mixture. Cover and cook over mediumlow heat for 5 minutes or until eggs are almost set.

Broil 3-5 inches from the heat for 2-3 minutes or until cheese is melted and edges are puffed. Garnish with parmesan. Let stand for 5 minutes before serving.

Ingredients

  • 6 large eggs
  • 4 oz. provolone cheese shredded (1 cup)
  • 2 Tbls minced fresh basil or 2 tsp dried basil
  • ½ tsp each salt and pepper
  • 2 Tbls butter, cubed
  • 1 large red onion, halved and thinly sliced
  • 1 medium sweet red bell pepper, cut into thin strips
  • ¼ cup oil-packed sun-dried tomatoes, drained and chopped
  • 8 oz. fully cooked smoked sausage, such as kielbasa, cut into ¼-inch thick slices
  • 1 can (14 ounces, water-packed artichoke hearts, drained and quartered)
  • ¾ ounce Parmesan cheese, shredded (quarter cup)