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Frittata Roma

2 Tbsp. butter
1/4 cup sun-dried tomatoes, chopped
1 red pepper, sliced
1 red onion, sliced
8 oz. fully cooked smoked sausage, such as kielbasa, cut into 1/4-inch thick coins
1 can (14 oz.) small artichoke hearts, quartered
1 cup (4 oz.) provolone cheese, shredded
6 eggs
2 Tbsp. fresh basil, chopped
1/2 tsp. each salt and pepper
1/4 cup (1 oz.) Parmesan cheese, shredded

Preheat broiler. In 10-inch ovenproof skillet, heat butter. Add sun-dried tomatoes, peppers, and onions; cook 3 minutes until onion is tender. Remove from heat; stir in sausage, artichokes, and provolone. 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. Makes 6 servings.

 

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