ITALIAN SAUSAGE VEGGIES FRITTATA
Ingredients: 1 (8 ounce) package frozen broccoli, cauliflower and carrots, thawed (OR your choice of veggies)
1 tablespoon water
1 pound Italian Mild Sausage Links or bulk, cooked (links sliced - bulk crumbled)
6 eggs, beaten
1/2 teaspoon dried basil
1/4 cup shredded Parmesan cheese
Directions: Spray 10-inch nonstick skillet with nonstick cooking spray. Add vegetables and water; bring to a boil. Cover and cook on medium heat for 3 minutes. Add cooked sausage. Combine eggs and basil; pour over sausage mixture. Sprinkle with cheese. Cover and cook over medium-low heat for 12-15 minutes or until eggs are set. Let sit 5 minutes before cutting. Cut into wedges. Serve with a dollop of sour cream and salsa as garnish.
1/2 teaspoon dried basil
1/4 cup shredded Parmesan cheese
Directions: Spray 10-inch nonstick skillet with nonstick cooking spray. Add vegetables and water; bring to a boil. Cover and cook on medium heat for 3 minutes. Add cooked sausage. Combine eggs and basil; pour over sausage mixture. Sprinkle with cheese. Cover and cook over medium-low heat for 12-15 minutes or until eggs are set. Let sit 5 minutes before cutting. Cut into wedges. Serve with a dollop of sour cream and salsa as garnish.
If you have a frittata pan, use it. If not a standard pan will work. You can also cook on the stove top until the bottom is lightly browned then transfer to oven and cook through. I prefer this because the bottom doesn't get so brown.
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