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Source: Farberware Cookbooks

Sausage Frittata
Great for Sunday brunch!
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Serves: 6 to 8
Prep Time: 5 minutes
Cook Time: 20 minutes
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1/2 pound sweet sausage, casings removed
3 tablespoons olive oil
1-1/4 cup onion, chopped
8 eggs
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper




Slice sausage into 1/4-inch slices. In FARBERWARE® 12-inch Electric Skillet, heat oil with heat control set at 350 degrees. Saute onions and sausage until sausage is no longer pink and onion is slightly brown. Meanwhile, beat eggs lightly with basil, salt and pepper. When sausage and onions are cooked, spread them evenly over pan. Pour the eggs over the sausage mixture. Turn heat control down to about 250 degrees. Cover. Cook the frittata until eggs are completely set; about 15 to 20 minutes. Check occasionally to see if frittata puffs up, in which case pierce it once or twice with a sharp knife.

When eggs are firm, loosen the frittata carefully by sliding a wide spatula around egde and underneath.

Place a large plate udside down over the top of the skillet (like a lid) and carefully invert skillet, dropping the frittata onto the plate. Carefully slide frittata out onto serving platter. Cut in wedges and serve. Best when served at room temperature.





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