Summer Vegetable & Sausage Frittatas
By á-830
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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 tbsp thinly sliced fresh basil
- 1/4 cup plus 2 tbsp grated Parmigiano-Reggiano cheese
- 1/3 cup crumbled goat cheese (chevre)
Details
Servings 4
Preparation
Step 1
Preheat an oven to 400 degrees. 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 tbsp Parmigiano-Reggiano.
Bake until the frittatas are puffed and golden and a knife inserted into the center comes out almost clean, 25-30 minutes. Serve immediately.
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