Cheesy Potato and Sausage Frittata

I feel like the happiest girl this weekend. My fiance has spring break and came to stay with me for a week. We went out to eat last night and may of had a few too many drinks…. We got up a little slow this morning and while my fiance was nursing the brown bottle flu I was making my first frittata. I have always heard of these and they look good so I had to try it. The only skillet I have was big so it came out a lot thinner than I was expecting. I’m trying to hold out for the wedding gifts for a new skillet! My fiance is not one to love leftovers so I made half the recipe and it was the perfect amount. Enjoy!

Recipe thanks to Pass the Sushi

Cheesy Potato and Sausage Frittata

Ingredients:
•    1/4 – 1/2 lb sausage
•    1 tbs butter
•    1 tbs olive oil
•    1 cup diced red potatoes
•    1/2 cup sliced mushrooms
•    1/2 cup diced yellow onion
•    2 sprigs of thyme, or 1 teas dried thyme (I never have fresh herbs, I used dried and it was great)
•    6 eggs
•    2 tbs milk
•    1/2 teas salt
•    1/4 teas pepper
•    4 ounces cubed colby jack cheese
•    2 scallions, diced
Preparation:
Preheat oven to 375.

In an oven proof skillet over medium heat, brown sausage and crumble. When cooked, set aside and wipe grease from pan with a paper towel.

Increase heat to medium-high and add olive oil and butter to pan. When hot, add potatoes, saute for 5 minutes. Add onions, mushroom and thyme and saute 10 minute longer until potatoes are golden and fork tender.
Meanwhile, in a large bowl, whisk together eggs, milk, kosher salt, and pepper in a large mixing bowl. Add cheese and scallions, stir to combine.
Arrange potatoes, mushrooms, and onion mixture and the sausage in one layer in your skillet and pour the egg mixture over everything.
Put the frittata in the oven and bake for 15-20 minutes.Make sure to use caution (and a heavy duty oven mitt) when removing frittata from oven.

Let cool 5 minutes. To serve, run a small knife along the edges and cover the top with a plate. Using both hands (and once again, oven mitts) flip skillet so that the frittata sits beautifully on your plate.

Cheesy Potato and Sausage Frittata

Ingredients:
•    1/4 – 1/2 lb sausage
•    1 tbs butter
•    1 tbs olive oil
•    1 cup diced red potatoes
•    1/2 cup sliced mushrooms
•    1/2 cup diced yellow onion
•    2 sprigs of thyme, or 1 teas dried thyme
•    6 eggs
•    2 tbs milk
•    1/2 teas salt
•    1/4 teas pepper
•    4 ounces cubed colby jack cheese
•    2 scallions, diced
Preparation:
Preheat oven to 375.
In an oven proof skillet over medium heat, brown sausage and crumble. When cooked, set aside and wipe grease from pan with a paper towel.
Increase heat to medium-high and add olive oil and butter to pan. When hot, add potatoes, saute for 5 minutes. Add onions, mushroom and thyme and saute 10 minute longer until potatoes are golden and fork tender.
Meanwhile, in a large bowl, whisk together eggs, milk, kosher salt, and pepper in a large mixing bowl. Add cheese and scallions, stir to combine.
Arrange potatoes, mushrooms, and onion mixture and the sausage in one layer in your skillet and pour the egg mixture over everything.
Put the frittata in the oven and bake for 15-20 minutes.Make sure to use caution (and a heavy duty oven mitt) when removing frittata from oven.
Let cool 5 minutes. To serve, run a small knife along the edges and cover the top with a plate. Using both hands (and once again, oven mitts) flip skillet so that the frittata sits beautifully on your plate.

Utensils Used: