Frittata Roma

  • Yield 6 servings

This frittata features tomatoes, onions, peppers and sausage and is topped with a generous amount of Parmesan cheese.


2 tablespoons butter
1/4 cup sundried tomatoes, chopped
1 red pepper, sliced
1 red onion, sliced
8 ounces fully-cooked smoked sausage, such as kielbasa, cut into 1/4-inch thick coins
1 (14-ounce) can small artichoke hearts, quartered
1 cup (4-ounces) Wisconsin Provolone cheese, shredded
6 eggs
2 tablespoons fresh basil, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup (1-ounce) Wisconsin Parmesan Cheese, shredded


  1. Preheat broiler. In 10-inch ovenproof skillet, heat butter. Add sundried tomatoes, peppers and onions; cook 3 minutes until onion is tender. Remove from heat, stir in sausage, artichokes and Provolone.
  2. In medium bowl, beat eggs with basil, salt and pepper. Pour egg mixture over pepper and onion mixture. Gently toss together. Return skillet to stove over medium-low heat; cook until frittata edges are set, 3 to 5 minutes. Place frittata under preheated broiler, 5 inches from heat for 3 minutes, or until golden and puffed. Remove from broiler, sprinkle with Parmesan, and let stand 5 minutes before cutting.

Recipe courtesy of the Wisconsin Milk Marketing Board



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