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Summer Vegetable & Sausage Frittatas

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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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