Italian Frittata

From JAMES WILKINS HOUSE
1 lb. pkg. Italian sausage
1 cup broccoli florets
3/4 c sliced fresh mushrooms
2 green onions, finely chopped
2 tbsp butter
10 eggs
1/4 c water
1/4 c Dijon mustard
1/2 tsp Italian seasoning
1/4 tsp garlic salt
1-1/2 cups shredded Cheddar cheese
Spaghetti Sauce
Shredded Fresh Parmesan Cheese
Chopped Black Olives

Remove casing from sausage and saute until done, drain fat, crumble and set aside. Saute broccoli, mushrooms and onions in butter until tender, add cooked sausage, remove from the heat and set-aside. In mixing bowl beat egg, water, mustard, Italian seasoning and garlic salt until foamy. Stir in cheddar cheese and tomatoes, Put sausage mixture in a greased shallow 1-1/2 qt glass baking dish. Pour egg mixture over the top. Bake in 375 deg for 30 minutes or until a knife inserted in center comes out clean. Heat spaghetti sauce, spoon over each portion, top with fresh shredded parmesan cheese and black olives. Serve with a side of sour cream. Serves 6-8

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