This dish is a great way to use up leftover sausages and works well as a brunch or lunch meal.
Recipe by Chef Matt Stowe. Brought to you by GLAD®.
ingredients
Filling
Base
directions
Preheat oven to 325ºF.
Heat a medium non-stick oven-safe skillet pan on medium-high heat. Add olive oil and onions and sauté for 3-4 minutes until the onions have softened.
Add the garlic and continue to cook for 1 minute. Remove from heat and fold in the peppers and basil.
Combine the eggs and milk in a mixing bowl. Whisk until eggs and milk are well combined and no streaks of egg are visible.
Pour the base into the pan. Add the grated cheddar cheese and stir until the cheese and filling are evenly distributed across the pan.
Place in the oven for 30-35 minutes or until a knife can be inserted into the middle of the frittata and it comes out clean.
Remove from oven and allow to cool for 10-15 minutes before unmolding.
Flip pan over onto a cutting board, frittata should fall out easily. Cut into wedges and serve with crispy hash browns, toast or on its own.