Autumn Vegetable Fritatta
The Yellow House
Waynesville, North Carolina
3 Italian sausage links
2 small yellow squash
1 large zucchini
1 large carrot
1 medium onion
3/4 small pkg. fresh mushrooms (about 6 oz.)
3 large cloves garlic, minced fine
1 cup parmesan cheese
1/2 tsp. basil
1/4 tsp. marjoram
1 cup shredded cheese; cheddar, Swiss or combo of both
sausage from skins and brown in large fry pan.
1 Tbs. oil to skillet.
veggies and sauté in oil until almost, but not quite done.
bowl, beat eggs, garlic, parmesan, spices.
and veggies to egg mixture.
deep sided pie pan or 9x13 backing dish, pour in mixture.
cheese on top.
point, you can bake, or cover and refrigerate until the next day.
Bake in a
preheated 350 degree oven for 30 mins.
Makes 6 regular or 8 small
Notes: This freezes well after
it is baked. Let it thaw out in the refrigerator, then bake in a 300
degree oven until warmed through. Don't overcook. Substitute any veggies
you want. You can also use broccoli, green or red peppers, celery,
whatever. Don't be afraid to experiment...this is fairly foolproof.
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