Summer Vegetable and Sausage Frittata

By ghinman

Ingredients

• 6 eggs
• 1 cup heavy cream
• Salt and freshly ground pepper, to taste
• 4 breakfast sausages, cut diagonally (uncooked), into 1/4 in. slices
• 1 cup diced zucchini
• 1/2 cup diced, red bell pepper
• 1/2 cup dilced yellow onion
• 1/4 cup minced, fresh flat-leaf parsley
• 2 T$bs. thinly sliced fresh basil
• 1/4 cup plus 2 Tbs. grated Parmesan-Reggiano cheese
• 1/3 cup crumbled goat cheese

Preparation

Step 1

preheat oven to 400 degrees. Butter 2 oval gratin dishes. In a lg. 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, Parmesan-Riggeriano cheese and the goat cheese. Dovode the egg mixture between the prepared dishes and top each with 1 Tbs. Parmesan-Riggiano. Bake until the frittatas are puffed and golden and a knife inserted into the center comes out almost clean, 25-30 min. Serve immediately.