Courtesy of the Dairy Farmers of Wisconsin. One of two recipes included in observance of June Dairy Month
Ingredients
- 6 large eggs
- 4 oz. provolone cheese shredded (1 cup)
- 2 Tbls minced fresh basil or 2 tsp dried basil
- ½ tsp each salt and pepper
- 2 Tbls butter, cubed
- 1 large red onion, halved and thinly sliced
- 1 medium sweet red bell pepper, cut into thin strips
- ¼ cup oil-packed sun-dried tomatoes, drained and chopped
- 8 oz. fully cooked smoked sausage, such as kielbasa, cut into ¼-inch thick slices
- 1 can (14 ounces, water-packed artichoke hearts, drained and quartered)
- ¾ ounce Parmesan cheese, shredded (quarter cup)
Instructions
Whisk eggs, provolone, basil, salt and pepper in a medium bowl until blended. Set aside.
Heat broiler. Meanwhile, melt butter in a 10-inch ovenproof skillet over medium heat. Add onion, red bell pepper and sun-dried tomatoes; cook and stir for 5-7 minutes until vegetables are crisp-tender.
Reduce heat to medium-low. Stir in sausage and artichokes; heat through. Pour in reserved egg mixture. Cover and cook over mediumlow heat for 5 minutes or until eggs are almost set.
Broil 3-5 inches from the heat for 2-3 minutes or until cheese is melted and edges are puffed. Garnish with parmesan. Let stand for 5 minutes before serving.
