Frittatas are so easy and delicious, and best of all they can be served anytime of day, breakfast, lunch or dinner.
2 tablespoons butter
1/4 cup sundried tomatoes, chopped
1 red pepper, sliced
1 red onion, sliced
8 ounces fully-cooked smoked sausage, such as kielbasa, cut into 1/4-inch thick coins
1 (14-ounce) can small artichoke hearts, quartered
1 cup (4 ounces) Wisconsin Provolone Cheese, shredded
6 large eggs
2 tablespoons fresh basil, chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup (1 ounce) Wisconsin Parmesan Cheese, shredded
- Preheat broiler.
- In 10-inch ovenproof skillet, heat butter. Add sundried tomatoes, peppers and onions; cook 3 minutes until onion is tender. Remove from heat, stir in sausage, artichokes and Provolone.
- In medium bowl, beat eggs with basil, salt and pepper. Pour egg mixture over pepper and onion mixture. Gently toss together.
- Return skillet to stove over medium-low heat; cook until frittata edges are set, 3 to 5 minutes.
- Place frittata under preheated broiler, 5 inches from heat for 3 minutes, or until golden and puffed. Remove from broiler, sprinkle with Parmesan, and let stand 5 minutes before cutting.
Makes 6 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.