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Autumn Vegetable Fritatta
The Yellow House
Waynesville, North Carolina
Ingredients:
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.)
6 eggs
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
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Remove
sausage from skins and brown in large fry pan.
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Drain on
paper towel.
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Add about
1 Tbs. oil to skillet.
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Cut up
veggies and sauté in oil until almost, but not quite done.
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In large
bowl, beat eggs, garlic, parmesan, spices.
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Add meat
and veggies to egg mixture.
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Grease
deep sided pie pan or 9x13 backing dish, pour in mixture.
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Sprinkle
cheese on top.
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At this
point, you can bake, or cover and refrigerate until the next day.
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Bake in a
preheated 350 degree oven for 30 mins.
Makes 6 regular or 8 small
servings.
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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Autumn Vegetable Fritatta | Outrageous
French Toast |
Chili Cheese Egg Puff
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