Zucchini and Sausage Frittata July 15, 2014


2 TBSPs olive oil
1/2 pound Italian sausage, casings removed
2 zucchini, sliced
1 small onion, chopped
kosher salt and black pepper
8 large eggs, beaten
2 ounces Cheddar, grated (about 1/2 cup)


Heat oven to 400 deg. Heat the oil in a medium nonstick ovenproof skillet over medium-high heat. Add the sausage and cook, breaking up with a wooden spoon, until golden, 3 to 5 minutes. Add the zucchini, onion, and ¾ tsp each salt and pepper. Cook, stirring often, until the zucchini is tender, 6 to 8 minutes. Remove from heat and stir in the eggs and Cheddar. Transfer the skillet to oven and cook until just set, 10 to 13 minutes. If doing for brunch or even a light dinner, the frittata is nice served with a green salad.
Tip: This recipe works equally well with sweet or hot Italian sausage.


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