Italian Frittata from Nancy Moshier
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
2 tablespoons olive oil
1/2 cup onion, chopped
1/2 cup fresh tomatoes, seeded and coarsely chopped
2 teaspoons bottled fresh minced garlic
4 ounces Italian sausage, cooked and crumbled
10 large eggs
1/2 cup water
3/4 teaspoon salt
2 tablespoons ripe olives, sliced or chopped
1 teaspoon dried oregano leaves
1/2 cup cheddar cheese, shredded
3/4 cup parmesan cheese, preferably freshly shredded or grated
1. In a large, heavy, deep, oven-proof skillet with lid, sauté onions in olive oil over medium heat for 1 minute. Add tomatoes and garlic, continue to sauté just till onions are translucent. Remove from skillet and set aside.
2. Wipe out pan and brown sausage (or use thawed pre-cooked sausage and skip this step). Remove from skillet and set aside. Wash and dry skillet. Melt butter in skillet over low-heat, swirl to cover bottom of pan. Meanwhile, in medium bowl whisk eggs, salt and water till fluffy. Pour into skillet and cover.
3. When egg mixture on bottom starts to thicken, lift with spatula and let uncooked portion run underneath. When mixture is thickening, top with sausage, ripe olives, tomato mixture, cheddar cheese then parmesan cheese. Slide into preheated 325 degree oven to finish, about 13-15 minutes. Let stand 5 minutes before cutting.
Based on individual serving.
Carbohydrates: 2.7 g