I am still fighting a cold so I don’t have much energy to fix big meals. I was craving breakfast for dinner last night and decided a frittata would be perfect. I looked through the refrigerator to see what I could use. I found potatoes, mushrooms, sweet yellow onion, turkey sausage links, and cheddar cheese. The frittata turned out light, fluffy, and full of flavor. The potatoes made this extra special and hearty. This meal was simple to make with a quick clean up and it tasted great. It makes a great breakfast, lunch, or dinner.
Potato, Turkey Sausage, and Mushroom Frittata:
- 5 small baby Dutch potatoes
- 5 turkey sausage links, cooked and diced
- 1-2 tsp olive oil
- 1/2 cup white mushrooms, sliced
- 1/4 sweet yellow onion, diced
- 3/4 cup cheddar, shredded (divided)
- 8 eggs
- 2 tbsp milk
- Salt and pepper to taste
- Green onion for garnish
How to Make a Potato, Turkey Sausage, and Mushroom Frittata
Preheat the oven to 350 degrees.
Add whole potatoes to a pot of boiling water. Boil for 5-6 minutes then drain and let cool. Once the potatoes have cooled, dice them into bite-size pieces (I leave the skin on for more fiber).
Cook the turkey sausage links then set them aside. Dice the turkey sausage once cooled.
Heat olive oil in a large skillet over medium heat, once it’s hot add the potatoes and cook for 5 minutes then add the mushroom and onion. Sauté for another 5 minutes or until the onion and mushrooms are tender. Add the diced sausage to the potato mixture.
Coat a tart or pie pan with cooking spray then pour the potato mixture into the bottom of the pan and sprinkle with 1/2 cup of cheese.
In a large bowl, beat the eggs and milk together, season with salt and pepper then pour over potato mixture in the tart pan.
Bake for 20 minutes. Top the frittata with the remaining 1/4 cup of cheese and return to the oven for 5-10 additional minutes or until the cheese is melted and the eggs are cooked through.
Remove from the oven and cool for 5 minutes before cutting. Enjoy!