CHICKEN SAUSAGE, SUN-DRIED TOMATO, AND ZUCCHINI FRITTAT

CHICKEN SAUSAGE, SUN-DRIED TOMATO, AND ZUCCHINI FRITTAT image

Categories Cheese Chicken Egg Tomato Brunch

Yield 6 servings

Number Of Ingredients 14

Ingredients

1LB fresh chicken sausage, casings removed
1/4 Cup fine dried bread crumbs
3/4 LB small, firm zucchini
2 Large cloves garlic
1 Tablespoon olive oil
2 Tablespoons dry white wine (optional)
2 Tablespoons finely shredded fresh basil leaves
1/2 Cup cooked macaroni, tossed with 1-1/2 teaspoon olive oil
6 dry-packed, sun-dried tomato halves, soaked in very hot water for 20 minutes, squeezed dry, and finely chopped
3/4 Cup coarsely grated Parmesan cheese
Fine sea salt and freshly ground pepper
9 Large eggs
1 Cup whole milk
2 Teaspoons Dijon Mustard

Steps:

In a nonstick or cast-iron frying pan over medium-low heat, cook the sausage, breaking up the meat, until not trace of pink remains, about 6 minutes. (Do not overcook, or the sausage will be dry.) Using a slotted spoon, transfer to a paper towel-lined plate to drain. Discard any fat from the pan. Preheat the oven to 350 deg. grease a 9-inch nonstick springform pan with butter and coat it with the bread crumbs, shaking out the excess. Trim and coarsely grate the zucchini. Mince the garlic. Return the frying pan to medium heat and add the olive oil. Add the zucchini and saute until bright green, about 2 minutes. Add the garlic and cook for about 1 minute. Add the white wine, if using and cook for a few minutes more until evaporated. Remove from the heat and stir in the basil. In a bowl, combine the macaroni, tomatoes, cheese, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Toss to mix. Spoon the sausage into the springform pan in an even layer. Spoon the zucchini mixture over the sausage and top with the pasta mixture. In a bowl, whisk together the eggs, milk, and mustard until well blended. Pour the egg mixture evenly over the ingredients. Cover the pan with aluminum foil and bake until the outer 2 inches are firm, about 30 minutes. Remove the foil and cook until golden brown, about 40 minutes longer. Let cool on a rack for 20 minutes, then loosen the sides with a small knife. Remove the sides, place a platter upside down on top of the frittata, and invert. Cut the frittata into wedges and serve.