6 each Whole Eggs
¾ c. Milk
1 tsp. Salt
¼ tsp. Black Pepper, ground
2 Tbsp. Butter
2 Tbsp. Virgin Olive Oil
1 package  Roll Sausage, cooked, crumbled, drained
4 ½ Tbsp. Scallion, chopped
¾ c. Red Onion, ¼ dice
3 tsp. Garlic, minced
¾ c. Tomato, ¼ dice
2 Tbsp. Balsamic Vinegar

Method for one portion.
Preheat oven to 350 F. Begin by mixing all eggs and all milk very well in a mixing bowl. Add the salt and pepper. Start by heating 3/4 Tbsp. butter and 3/4 Tbsp. olive oil in a saute pan over medium high heat. Once heated place 1/3 the amount of sausage, 1 1/2 Tbsp. scallion, 1/4 cup red onion, 1 tsp. garlic and 1/4 cup tomato into the saute pan. Cook ingredients for 4 minutes then add 1/3 the amount egg mixture to the pan. As soon as the egg mixture has been added to the pan, remove the pan from the heat and place in oven and cook for 3 minutes or until the top portion is cooked. To remove from pan, gently tilt the pan and slide the frittata onto the plate. Once plated, drizzle the balsamic vinegar evenly across the top.

Yield: 3 frittata portions

---