Sausage Potato Frittata

A frittata is a great way to use up bits and drabs for a tasty breakfast.  You gotta have a lot of eggs if you are feeding a crowd, though.  It's kind of like a omelet that you don't need to fold over.  You also need a pan that can go from the cooktop to the oven.

 

Sausage, Potato Frittata

3 left over baked potatoes
3/4 pound of Jimmy Dean Sausage
1 onion, chopped
A bunch of eggs.  I used 9 because that is all we had left.  A dozen would have worked better.
Milk
1/3 cup Parmesan Cheese, grated
salt and pepper

Optional:
4 green onions, sliced thinly, including the green part.
1 Tablespoon cilantro, thinly sliced
Save a bit back for the garnish.

I didn't have any left over potatoes, so I put three in the microwave for about 10 minutes, let them cool and then stuck them in the refrigerator for the morning.

Pre heat the oven to 400°.

 

Start the sausage cooking over medium heat in a large fry pan.  Chop it up into small bits as it cooks.

 

Heat some Olive Oil in a large oven proof fry pan.  I used a cast iron pan.  Add the chopped onions and cook over medium heat, stirring occasionally.

 

Peel and chop the potatoes in a small, bite sized dice.  Add the potatoes to the onions.  While they are cooking use a whisk to mix up the eggs and a bit of milk.  I use about 1/2 cup for a dozen eggs.  Use a little less if you only have 9 eggs!  Add salt and pepper to taste and the Parmesan cheese. 

 

Chop the onions and cilantro if you are using them.  Set aside.

 

Add the sausage to the potatoes when there is no pink left in the sausages and the potatoes are starting to get brown on at least a couple of sides.  Pour the egg mixture over the potato mixture.

 

Use a spatula to pull the cooked eggs from the sides to the center and tip the pan to let the uncooked eggs flow to the clear spots. When they are mostly set, move the ingredients around so the potatoes and sausage seem to be evenly distributed.  Sprinkle the green onions and the cilantro on top and  place in the preheated oven. 
 


Cook for about 15 minutes or until set.  Remove from the oven and let cool for about 5 minutes and slice into wedges. Serve with fruit.  If you are making this for a dinner, serve with a small salad.