Oh my goodness, this is SO good! I served it with a fresh salad and it went down a storm. I don’t know why I don’t make frittata’s more often because we love them!
Leftovers also made a great lunch the next day!
You can also bake this frittata in the oven at 350° for 1/2 hour; uniformly cooked and moist throughout.
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1 (9 5/8 ounce) package pork sausage, crumbles
2 cups red potatoes, cubed and cooked
1⁄4 cup parmesan cheese, grated
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
1⁄2 cup tomatoes, seeded and chopped
2 green onions, thinly sliced
Cook sausage in large nonstick skillet over medium heat 4-5 minutes or until hot. Stir in potatoes.
Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture.
Cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath. (Do not stir.).
Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set.
Top with tomato and onions. Cut into 8 wedges to serve.
Recipe based on one by AZPARZYCH
Photo by anniesnomsblog