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2 tbsp extra virgin olive oil
500g Lepp’s mild Italian sausages, removed from casings
1 medium onion, diced small
6 garlic cloves, minced
1 cup oil packed sundried tomatoes, drained and finely chopped
¼ cup finely chopped fresh basil
¼ cup finely chopped fresh oregano
2 tsp salt
½ tsp pepper
12 large eggs
1.25 cups grated Parmigiano Reggiano
Sour cream, optional
Preheat the oven to 350 ˚F and prepare a 10-inch round baking dish by spraying it with baking spray.
Add olive oil, sausage meat, onion and garlic to a frying pan and cook over medium heat for approximately 10 to 15 minutes until the sausage meat is cooked and the onion and garlic are soft. Stir occasionally, breaking up the sausage meat into small bits as it cooks.
Transfer cooked sausage mixture to a large mixing bowl. Add the sundried tomatoes, basil, oregano, salt, pepper, eggs, and ¾ cup of the grated parmesan cheese. Combine thoroughly together.
Pour the mixture into the prepared pan and take care to spread evenly. Top evenly with the remaining ½ cup of parmesan cheese. Bake for approximately 60 minutes until firm and lightly browned. The center of the frittata should not jiggle.
Remove from the oven and let stand on a cooling rack for at least 15 minutes before cutting and serving. Optional: serve with dollops of sour cream.