- 4
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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)
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.
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