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13.
SAUSAGE FRITTATA
1/2 pound sweet sausage, casings removed
3 tablespoons olive oil
1-1/4 cups chopped onion
8 eggs
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
Slice sausage into 1/4-inch slices. In Electric Skillet, heat oil with heat
control set at 350°F. Sauté the onion and sausage until sausage is no
longer pink and onion is slightly brown. Meanwhile, beat the eggs
lightly with basil, salt and pepper. When sausage and onions are
cooked, spread them evenly over pan. Pour the eggs over the sausage
mixture. Turn heat control down to about 250°F. Add cover with
vents closed. Cook the frittata until eggs are completely set; about
15 to 20 minutes. Check occasionally to see if frittata puffs up, in
which case pierce it once or twice with a sharp knife.
When eggs are firm, loosen the frittata carefully by sliding a wide
spatula around edge and underneath.
Place a large plate upside down over the top of the skillet (like a lid) and
carefully invert skillet, dropping the frittata onto plate. Carefully slide
frittata back into the skillet and brown underside for 1 to 2 minutes.
Turn frittata out onto serving platter. Cut in wedges and serve.
Makes 6 to 8 servings.
VARIATION: ZUCCHINI FRITTATA
Substitute 1-1/2 pounds finely sliced zucchini for sausage. Sauté
zucchini with onion until tender. Proceed as directed.
Makes 4 to 6 servings.