Step 1

Julienne ½ pound of the sausage. Sauté it on medium heat until the fat is rendered out and sausage is caramelized. Reserve.

Step 2

Sauté the zucchini and remaining sliced sausage with the oil and ½ teaspoon pepper until lightly golden brown, 3-5 minutes. Reserve.

Step 3

Whisk together the eggs with salt and remaining pepper. Reserve.

Step 4

Mix the cheeses together and equally divide into two separate containers. Coat a 2-inch full-size hotel pan or individual serving dishes with nonstick spray.

Step 5

Add half the cheese, sliced sausage, and zucchini into the egg mixture. Gently mix everything and pour into the prepared pan.

Step 6

Bake in a combi oven at 325 degrees F with 50% moisture for 15 minutes on low fan. Switch to 100% steam for the remaining 10-12 minutes, until frittata is set. If using an internal oven probe, set it to 180 degrees F and cook until temperature is reached. 

Step 7

Remove from oven and immediately add the remaining mixed cheese on the top of the frittata. The cheese will melt naturally from the heat. 

Step 8

Garnish with the caramelized julienned smoked sausage, sliced tomatoes, and/or parsley.

Chef Notes:

•    2 ½ pounds of sausage will require a 1/3-inch slice
•    ½ pound of sausage will require a 1/8-inch julienne for garnish

This dish can be served as a full hotel pan for buffet or individual as seen in the picture. Individual pastry shells can be used if desired.