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Taste Tempter 12.9.08

Taste Tempter 12.9.08

Posted: Tuesday, December 9, 2008 10:06 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page. Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers. In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number. Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at Today’s recipe comes from the book “Do-It-For-Less! Weddings: How to Create Your Dream Wedding Without Breaking the Bank” (ISBN-13: 978-1-4162-0519-7) by Denise Vivaldo. The 270-page full-color book offers cost-saving ideas and menus for 12, 25, 50 or 75 guests. It retails for $19.95 and may be purchased at book stores, gift shops or online at Tomato and Sausage Frittata with Fresh Herbs Serves 12 1 tablespoon olive oil 1 1/4 pounds sweet Italian sausage 1/2 medium-size red onion, finely chopped 6 ounces Feta cheese, crumbled 1/4 cup fresh sage leaves, chopped 12 whole sage leaves for garnish 24 large eggs 1 1/2 cups whole milk 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 3 Plum or Roma tomatoes, sliced Preheat oven to 325 degrees. Evenly grease with olive oil one 13 x 9 x 2-inch baking dish for every 12 servings and set aside. Working in batches, brown the sausage in a large skillet set over medium-high heat, breaking the sausage apart into small pieces as it cooks. Divide the cooked sausage evenly among the prepared baking dishes. Sauté the onions in the same skillet until soft, about 5 minutes. Add the cooked onions to the baking dishes and scatter the Feta cheese and chopped sage over the onions. Working in batches, place the eggs, milk, salt and pepper into the work bowl of a food processor or blender and pulse until thoroughly combined, about 5 to 10 seconds. Pour over the sausage mixture, dividing evenly among the baking dishes. Arrange the tomato slices and whole sage leaves on top of the frittata and bake for 55 to 60 minutes or until the top is golden brown and the eggs are set (the frittata will puff slightly in the center). If the top of the frittata browns too quickly, cover the dish loosely with foil and continue baking until done. Cut into squares and place on a serving platter. The frittata can be served hot, warm or at room temperature. Published in The Messenger 12.9.08


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