Sausage & Potato Frittata

I just love a Frittata!  It’s a blank canvas for whatever you have in your fridge.  It’s breakfast…it’s brunch…it’s dinner.  It’s fabulous.  And thanks to this quick and easy recipe from my Celebrate magazine, it’s now on my blog.

Shopping List
1 dozen eggs
1/2 cup heavy whipping cream (I used half & half instead)
Salt and Pepper
Extra Virgin Olive Oil (EVOO)
1 pound ground sausage (I used an Italian sausage, you can also use a breakfast sausage)
1 (20 oz) package refrigerated diced potatoes and onion (like a frozen hash brown bag)
1 cup Cheddar cheese, shredded

Preheat oven to 350 degrees.

In a large bowl, whisk together eggs, cream and some S&P.

In a 12-inch ovenproof skillet, heat a drizzle of EVOO over medium-high heat.  Add in sausage and potatoes and cook until sausage is browned and crumbly and potatoes have browned a bit.

Pour egg mixture over sausage and potato mixture in the skillet.

Bake until set (about 25 minutes).  Sprinkle with cheese and bake another 5 minutes.  Let stand a few minutes before cutting into wedges.

Simple, right?  It’s like a quiche without the crust.  And you can go crazy mixing and matching.  Add in chopped bell pepper, broccoli, peas, chopped chicken…the possibilities are endless!  We ate ours for dinner with a big green salad.  Perfection!