Frittata with sausage, zucchini & tomato

Created by Cyndicy Coudray, Culinary Director

Serves 8

10" cast iron fry pan
2T olive oil
1/2 large yellow onion, peeled & diced
1 large garlic clove, minced
2 medium zucchini, trimmed & sliced into ¼" rounds
1 lb Jimmy Dean "medium hot" whole hog sausage
1 dozen eggs, beaten with 2 T half & half
1/2 t thyme leaves
1/2 t oregano leaves
Kosher salt & pepper to taste
Splash of Tabasco
3 large, firm tomatoes, sliced in 1/4" rounds
1 lb jack cheese, thinly sliced
1/3 c Panko crumbs
1/3 c Parmesan cheese, freshly grated

Sauté onion & garlic in 1 T olive oil and remove from skillet. Sauté zucchini in remaining oil until golden & set aside. Add sausage to skillet and crumble with fork, cooking until brown. Pour off excess grease. Whisk herbs, salt, pepper & Tabasco into eggs and pour over sausage. Continue cooking over medium heat Sprinkle onion mixture on top. Cover with a layer of zucchini & repeat with Jack cheese. Top with a layer of tomato. Mix breadcrumbs & Parmesan cheese in a small bowl and pre-heat oven to 375°. When egg mixture seems set, remove from heat and sprinkle evenly with breadcrumbs. Oven bake for 15 minutes or until topping is browned and frittata cooked through. Cut into wedges & serve with salsa.

Serve with French Rabbit Merlot

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