Take Along Frittata
Lisa
ingredients
- 1 round loaf French bread
- 1/3c olive oil
- 3/4c Italian sausage
- 3/4c onion, chopped
- 1 garlic clove, minced
- 1/4c green bell pepper, chopped
- 1/2c zucchini, diced
- 1/2c tomato, diced
- 1/4c fresh basil, chopped
- 10 large eggs
- 1/2t salt
- 1/2t pepper
- 1/2c parmesan cheese, grated
directions
- 1
Cut loaf of bread in half horizontally, pull out insides and brush with 3T oil.
- 2
Cook sausage over medium heat. Remove and drain on paper towel. Discard all but 2T of drippings. Saute onion 5 minutes. Add garlic, green pepper, zucchini & tomato. Saute 5 minutes until all liquid is evaporated. Add basil and remove from heat.
- 3
In large bowl beat eggs with salt & pepper. Stir vegetable mix into eggs. Wipe skillet and add 1T oil and place over medium-low heat. When oil is hot pour in egg mixture. cover and cook until eggs are set and starting to brown on bottom. Invert frittata onto a plate. Return pan to heat and add remaining oil. Slide frittata back into pan topside down and cook over medium heat until light brown. Sprinkle with parmesan.
- 4
Put frittata into bread loaf. Press top and bottom together.
- 5
Serve immediately or wrap in foil to keep warm for up to 4 hours.
notes
Great for tail-gating.
Source: Lisa
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