Looking for an interesting breakfast twist? Try this Frittata Roma with fresh eggs, tomatoes, artichokes, smoked sausage, Wisconsin Provolone and Wisconsin Parmesan.
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
2 tablespoons fresh basil, chopped
1/2 teaspoon each salt and pepper
1/4 cup (1 ounce) Wisconsin Parmesan cheese, shredded
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. 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.