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1
In a skillet over medium heat, cook the sausage, turning frequently until browned, about 10 minutes; drain on paper towels and let cool; cut into 1/4 inch thick slices and set aside.
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2
Preheat oven to 425u00b0.
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3
In a bowl, whisk the eggs, 1/2 teaspoon salt, and 1/8 teaspoon pepper; stir in 1 1/4 cup shredded cheese; set aside.
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4
In an ovenproof nonstick 12 inch skillet over medium-high heat, melt the butter with the olive oil; add in shallots; saute until softened but not brown, about 3 minutes.
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5
Add in the mushrooms; saute for 1-2 minutes; add in zucchini and continue cooking 2 minutes; add in garlic and saute 1 minute.
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6
Arrange the sausage slices around the vegetables and season with remaining salt and pepper.
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7
Pour the egg mixture over the sausages and vegetables; cook over med-low heat, stirring occasionally, until lightly browned on the bottom, about 5 minutes.
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8
Arrange the tomato slices around the edge of the skillet; sprinkle with remaining cheese.
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9
Transfer skillet to the oven and bake until the frittata is puffed and brown, 10-15 minutes.
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10
Remove from oven and invert onto a plate, invert again onto a serving platter, so the tomato border faces up (or can serve directly from the pan).
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11
Place sour cream in a large dollop in the center and garnish with the basil; serve immediately.
