Instructions: Cook sausage links whole, over Medium heat until well cooked. Drain on paper towels. Let cool. Slice 1/4" thick and set aside. Heat 2 T. unsalted butter and 1 Tablespoon oil in 12" nonstick skillet with oven-proof handle

(or cover handle of other pan with foil) over Medium-High heat. Add shallots and saute until softened, not brown, for 3 minutes. Add mushrooms and saute for 1-2 minutes. Add zucchini and saute 2 more minutes. Add garlic and cook for 1 minute. Add zucchini and saute 2 more minutes. Add garlic and cook for one minute. Remove from heat. Arrange sausage slices around edge and vegetables in middle. Sprinkle all with 1/4 teaspoon of salt and pinch pepper. Heat oven to 425 F. Whisk eggs with 1/2 tsp. salt and 1/4 tsp. pepper in mixing bowl until well blended. Stir in all but 1/4 cup of shredded cheese. Pour into skillet. Cook, stirring occasionally over Medium heat until bottom is light brown, 7-10 minutes. Arrange tomato slices around edge of pan. Sprinkle with rest of cheese. Place skillet in oven and bake until puffed and brown, 15-20 minutes. Remove from oven.

Invert onto large plate. Place serving platter over plate and invert again so top is up. Spoon sour cream on center and sprinkle with fresh basil.

NOTES : Can easily be cut in half.

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