Every day is a celebration when you add a Wisconsin dairy product into your run of the mill recipes.
I found this great recipe this past weekend when we attended the World Dairy Expo in Madison. Every month a deduction from my milk check goes to Wisconsin Milk Marketing and they look for ways to introduce good recipes and other helpful information to dairy producers and consumers.
The flavors of Italy complement the flavors of Wisconsin in this savory skillet dish. Makes 6 servings.
2 tablespoons butter. 1/4 cup sundried tomatoes, chopped, 1 red pepper, sliced, 1 red onion, sliced, 8 ounces fully cooked smoked sausage, such as kielbasa, cut into 1/4 inch thick coins, 1 14-ounce can small artichoke hearts, quartered, 1 cup (4 ounces) Wisconsin Provolone cheese, shredded, 6 eggs, 2 tablespoons fresh basil, chopped, 1/2 teaspoon each salt and pepper, 1/4 cup (1 ounce) Wisconsin Parmesan Cheese shredded.
In a 10-inch ovenproof skillet, heat butter. Add sundried tomatoes, peppers and onions; cook 3 minutes until onion is tender. Remove from heat, stir in sausage, artichokes and Provolone. In medium bowl, beat eggs with basil, salt and pepper. Pour egg mixture over pepper and onion mixture. Gently toss together. Return skillet to stove over medium-low heat; cook until frittata edges are set, 3 to 5 minutes. Place frittata under preheated broiler, 5 inches from heat, for 3 minutes, or until golden and puffed. Remove from broiler, sprinkle with Parmesan and let stand 5 minutes before cutting.
Enjoy this great recipe which includes cheese from the Wisconsin - the "Dairy State"!