Sausage, Zucchini & Caciocavallo Frittata

Sausage, Zucchini & Caciocavallo Frittata

12 Fresh Eggs beaten well with ¼ cup of whole milk

¾ lb. Sweet Italian Sausage, removed from casing

½ coarsely grated Caciocavallo cheese

1 Med. Zucchini , chopped fairly small

6 Zucchini Flowers to top

2 Tbls olive oil

Salt & pepper to taste

In a good heavy duty frittata pan or non-stick pan heat the olive oil and brown the Italian sausage, breaking up in small pieces as cooking. Cook through- set aside

Another non stick with a bit of olive oil in pan cook zucchini until soften but not browned- set aside

Meanwhile beat fresh eggs with pinch of salt & milk very well, I like to use my immersion blender

Once sausage & zucchini is cooked -spread evenly on the bottom of the pan and gently pour the egg mixture slowly so not to move the sausage so all bites will have sausage.

As cooking push down the sides of egg in pan so not to over cook outside while inside raw. Continue with the thin spatula and scrape down the sides of pan tilting pan a bit so most egg liquid gets cooked then lower temp of stove to low add grated caciocavallo cheese.

Once again take the spatula and spread the cheese into the egg mixture to prevent sticking Add zucchini flowers and last flip, cover and cook about 5 minutes – it should fluff up nicely. If you have a Frittata pan (basically two pans that interlock so you can flip it over easily) 

Finally, turn stove off and let sit another 5 minutes to settle. Enjoy hot or cold

NOTE: If you do not have a frittata pan place a dinner dish over the frittata and carefully flip on to the dish then slide back into the pan so other side gets cooked.

Let stand a few minutes to set and serve with Italian toast. Serves 6