Italian Sausage Frittata

2 Tbsp.            Butter

1/2 lb.              Italian sausage, cooked, diced

1/2 cup            Robert Rothschild Farm Roasted Red Pepper & Onion Dip

8 large             Eggs

1/4 cup            Milk

1/2 cup            Parmesan cheese, finely grated

1 Tbsp.            Basil, fresh, chiffonade

                        Salt and pepper to taste

 

Melt butter in a 10-inch non-stick ovenproof skillet. Add Italian sausage to pan and cook for a couple of minutes to reheat. Add Roasted Red Pepper & Onion Dip, mix well and cook an additional 3 minutes. In a separate mixing bowl, whisk together the eggs, milk, cheese, basil, salt and pepper. Pour over sausage mixture and mix well. Place in 400 degrees F oven for 20 - 25 minutes until eggs are cooked and set. Remove frittata from pan, cut into wedges and serve.