Summer Vegetable And Sausage Frittatas
Indulge in the delicious flavors of this hearty and satisfying sausage and vegetable frittata. Packed with savory sausages, colorful vegetables, and a blend of cheeses, this dish is perfect for breakfast or brunch. The fluffy texture and golden crust make it a delightful meal that is sure to please your taste buds.
— Constant Cookbook
Ingredients
- 6 eggs
- 1 cup heavy cream
- Salt and freshly ground pepper, to taste
- 4 breakfast sausages, cut diagonally into
- 1⁄4-inch slices
- 1 cup diced zucchini
- 1⁄2 cup diced red bell pepper
- 1⁄2 cup diced yellow onion
- 1⁄4 cup minced fresh flat-leaf parsley
- 2 Tbs. thinly sliced fresh basil
- 1⁄4 cup plus 2 Tbs. grated Parmigiano-Reggiano
- cheese
- 1⁄3 cup crumbled goat cheese (chèvre)
Instructions
- Preheat an oven to 400°F. Butter 2 oval gratin dishes.
- In a large bowl, whisk the eggs until blended. Whisk in the cream and season with salt and pepper. Stir in the sausages, zucchini, bell pepper, onion, parsley, basil, the 1⁄4 cup Parmigiano-Reggiano cheese and the goat cheese. Divide the egg mixture between the prepared dishes and top each with 1 Tbs. Parmigiano-Reggiano.
- Bake until the frittatas are puffed and golden and a knife inserted into the center comes out almost clean, 25 to 30 minutes. Serve immediately.
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