Recipe - Basil Frittata With Sausage And Fresh Vegetable Sauce

SAUCE
8 ounce Italian sausage
2 tablespoon Butter
1 md Onion; thinly cut or sliced up
1 Clove garlic; minced
5 md Green; red or yellow bell
peppers, seeded, cut or sliced up
lengthwise, about 1/4"
thick
4 cup Diced Roma Toamtoes
One half cup Fresh basil; finely chopped
1 tablespoon Sugar
1 One fourth teaspoon Salt

FRITTATA
10 Eggs
Three fourths cup Sour cream
2 tablespoon Chopped fresh basil
Three fourths teaspoon Salt
One fourth teaspoon Black pepper
One half cup Green onion; finely chopped
Three fourths cup 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 810 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 810.

NOTES : The sauce can be prepared the day ahead.

Recipe by: Lansing State Journal

Posted to MCRecipe Digest V1 #1010 by Roberta Banghart
bobbi744@sojourn.com on Jan 14, 1998