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Vegetarian Frittata

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    • Olive Oil (about 1 tablespoon)
    • Red Onion, diced (about 1/3 cup perhaps)
    • 2 Morning Star Italian Sausages, chopped
    • 1 Tablespoon Butter
    • 2 Medium Zucchini, grated
    • 1 Large Tomato, deseeded and chopped
    • 3 Large Fresh Basil Leaves, diced
    • 4 Leaves, Organic Rainbow Chard - spine removed and leaves diced (discard or compost the spines)
    • 8 Large Eggs
    • dash of water
    • Grated Cheeses:  Gruyere and Parmesan
    • Yancy's Fancy Norwegian Dill Double Cream Cheese, roughly 1/3 cup diced

    Pre-chop vegetables and grate cheese.  In a large skillet, sweat onions in a touch of olive oil and then add butter and sausages.  As the sausages cook, crumble them as much as possible.  Once browned to your taste, add zucchini, tomato and basil.  Saute for a few minutes - then add chopped chard.  While the vegetable mix is cooking, whip eggs and water in a bowl.  Spread vegetable mix out in pan as desired and pour eggs over the vegetables and cover.  Turn on oven broiler.  When the eggs have cooked, spread the dill cheese evenly over the frittata and then sprinkle on Gruyere and top with Parmesan cheese.  Place skillet (without lid) under the broiler to melt the cheese.  Then serve & enjoy! 

    Note:  Since the FJH B&B served this with savory red potatoes, salt and pepper were not added to this main course dish.  Breakfast meats can be served on the side.  Makes about 8 servings.