Summer Vegetable And Sausage Frittatas

By á-174942

Ingredients

• 6 eggs
• 1 cup heavy cream
• Salt to taste
• Freshly-ground black pepper to taste
• 4 breakfast sausages cut diagonally
• into 1/4"-thk 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 tablespoons thinly-sliced fresh basil
• 1/4 cup grated Parmigiano-Reggiano cheese plus
• 2 tablespoons grated Parmigiano-Reggiano cheese
• 1/3 cup crumbled goat cheese (chèvre)

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 tablespoon 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.

This recipe yields 4 servings.