I love to cook eggs in a cast iron skillet. A cast iron skillet in good condition is naturally non-stick, but it can seem a bit daunting to season and clean if you aren’t used to it. Season your skillet by heating it on the stovetop until it begins to smoke, rub enough oil to lightly coat it and let it cool. To clean, wash your skillet thoroughly with hot water and scrub it with Kosher salt. The salt acts as an abrasive to any cooked food.
3 tablespoons extra virgin olive oil, divided
6 ounces zucchini, thinly sliced
2 tablespoons heavy cream
2 tablespoons torn basil
1 pound sausages, casings removed
Heat 2 tablespoons olive oil in a 10-inch skillet over medium heat. Add zucchini and sprinkle with a large pinch of salt. Cook zucchini until it begins to soften and brown, about 5 to 7 minutes.
Meanwhile beat the eggs with 1/2 teaspoon salt. Add the heavy cream and mix until combined. Stir in basil.
Add the egg mixture to the pan. Place a tight-fitting lid on the skillet and reduce heat to medium-low. Cook until the frittata is set on the bottom and sides, yet is still runny on top, about 10 to 15 minutes. Remove the lid and place the skillet under the broiler to continue cooking until the frittata is just set and top is no longer runny, about 1 to 5 minutes. Every broiler is different so don’t walk away while it cooks! Large, professional ovens can finish this frittata in a minute or less while my 24-inch oven’s broiler drawer can take closer to 5.
While frittata cooks divide sausage into 8 2-ounces patties, about 3/4- to 1-inch thick.
Heat remaining tablespoon of olive oil in a 12-inch skillet over medium high heat. Add patties and cook until golden brown on each side and cooked through, 3 to 4 minutes per side. Remove from skillet and serve with a frittata wedge.
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