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Basil Frittata with Sausage and Fresh Vegetable Sauce


1 package (8 ounces) Jones Italian sausage

2 Tablespoons butter or margarine

1 medium onion, sliced

1 clove garlic - minced

5 medium green, sweet red or yellow peppers, seeded and sliced lengthwise

4 cups Roma tomatoes, sliced

1/2 cup chopped fresh basil1 Tablespoon sugar

1 teaspoon salt


In a skillet, cook sausages according to package direction; cool. Cut sausages into 1-inch pieces. In the same skillet, melt butter; saute onion and garlic until transparent. Add peppers. Continue to cook 5 minutes. Stir in tomatoes, basil, sugar, and salt. Bring to a boil; reduce heat, add sausages. Simmer until excess liquid is reduced by half. Sausage and Vegetable Sauce can be prepared in advance, stored in refrigerator and reheated.


10 eggs

3/4 cup sour cream

3/4 teaspoon salt

1/4 teaspoon pepper

2 Tablespoons chopped fresh basil

1/2 cup chopped green onions

3/4 cup grated Parmesan cheese


In a mixing bowl whisk eggs, sour cream, basil, salt and pepper. In a 10-inch, non-stick, oven-proof skillet, saute onion for 1 minute. Pour egg mixture into skillet. Cook over medium heat until eggs are set and light brown on the bottom (8 to 10 minutes). Remove from heat. Sprinkle with cheese. Pre-heat broiler; place skillet 6 inches from heat for 2 minutes or until cheese melts. Serve immediately with Sausage and Vegetable Sauce.

Serves: 8 to 10