Summertime Frittata

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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 ¼ inch thick slices and set aside.
• 2 preheat oven to 425°.
• 3 in a bowl, whisk the eggs, ½ teaspoon salt, and 1/8 teaspoon pepper; stir in 1 ¼ 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.