“Posted by request”
1hr 15mins

Ingredients Nutrition


  1. In a skillet over medium heat, cook the sausage, turning frequently until browned, about 10 minutes; drain on paper towels and let cool; cut into ¼ inch thick slices and set aside.
  2. Preheat oven to 425°.
  3. In a bowl, whisk the eggs, ½ teaspoon salt, and 1/8 teaspoon pepper; stir in 1 ¼ cup shredded cheese; set aside.
  4. In an ovenproof nonstick 12 inch skillet over medium-high heat, melt the butter with the olive oil; add in shallots; saute until softened but not brown, about 3 minutes.
  5. Add in the mushrooms; saute for 1-2 minutes; add in zucchini and continue cooking 2 minutes; add in garlic and saute 1 minute.
  6. Arrange the sausage slices around the vegetables and season with remaining salt and pepper.
  7. Pour the egg mixture over the sausages and vegetables; cook over med-low heat, stirring occasionally, until lightly browned on the bottom, about 5 minutes.
  8. Arrange the tomato slices around the edge of the skillet; sprinkle with remaining cheese.
  9. Transfer skillet to the oven and bake until the frittata is puffed and brown, 10-15 minutes.
  10. Remove from oven and invert onto a plate, invert again onto a serving platter, so the tomato border faces up (or can serve directly from the pan).
  11. Place sour cream in a large dollop in the center and garnish with the basil; serve immediately.

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