Basil Frittata With Sausage And Fresh Vegetable Sauce Recipe
Servings: 10
Ingredients
- 8 ounce Italian sausage
- 2 Tbsp. Butter
- 1 med Onion, thinly sliced
- 1 x Clove garlic, chopped
- 5 med Green, red or possibly yellow bell peppers, seeded, sliced lengthwise, about 1/4" thick
- 4 c. Diced Roma Toamtoes
- 1/2 c. Fresh basil, finely minced
- 1 Tbsp. Sugar
- 1 1/4 tsp Salt
- 10 x Large eggs
- 3/4 c. Lowfat sour cream
- 2 Tbsp. Minced fresh basil
- 3/4 tsp Salt
- 1/4 tsp Black pepper
- 1/2 c. Green onion, finely minced
- 3/4 c. Grated Parmesan cheese
Directions
- For the sauce: In a skillet, cook sausages according to package directions; cold. Cut sausage into 1 inch pcs. In the same skillet, heat butter, saute/fry onion and garlic till transparent. Add in peppers. Continue to cook 5 min. Stir in tomatoes, basil, sugar and salt. Bring to a boil; reduce heat, add in sausage. Simmer till 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 Large eggs, lowfat sour cream, basil, salt and pepper In a 10 inch nonstick ovenproof skillet, saute/fry onion for 1 minute. Pour egg mix into skillet. Cook over Medium heat till Large eggs are set and light brown on bottom, about 8-10 min. Remove from heat. Sprinkle with cheese.
- Preheat broiler; place skillet 6 inches from heat for 2 min or possibly till cheese melts. Serve immediately with sauce.
- Serves 8-10.
- NOTES : The sauce can be prepared the day ahead.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 10 servings | |
| Calories 246 | |
| Calories from Fat 177 | 72% |
| Total Fat 19.89g | 25% |
| Saturated Fat 8.83g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 247mg | 82% |
| Sodium 846mg | 35% |
| Potassium 191mg | 5% |
| Total Carbs 4.02g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.85g | 2% |
| Protein 12.95g | 21% |
