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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Basil adds Italian flair to this frittata, a cheesy egg dish that cooks on the stove top. Canned mushrooms and store-bought spaghetti sauce cut seconds off the prep time. Spicy pork sausage add to the appeal, but it's tasty when made with ham, too.—Annette Self, Junction City, Ohio Ingredients:
1 cup cooked bulk pork sausage |
1 small onion, chopped |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1 to 2 tablespoons canola oil |
12 eggs |
1/4 cup half-and-half cream |
1 teaspoon dried basil |
1/2 teaspoon salt |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
2 cups meatless spaghetti sauce, warmed |
Directions:
1. In a large nonstick skillet, saute the sausage, onion and mushrooms in oil until onion is tender. Meanwhile,in a large bowl, whisk the eggs, cream, basil and salt; pour over sausage mixture.
2. As eggs set, lift edges, allowing uncooked portion to flow underneath. When eggs are nearly set, sprinkle with cheese. Cook until the cheese is melted. Cut into wedges; serve with spaghetti sauce. Yield: 8 servings.
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