Potato, Turkey Sausage, and Mushroom Frittata
Servings 4
Equipment
- Tart Pan or Pie Dish
- Large saucepan
- Large skillet
Ingredients
- 5 small baby Dutch potatoes
- 5 turkey sausage links cooked and diced
- 1 tbsp butter or olive oil
- ½ cup white mushrooms sliced
- ¼ yellow onion diced
- ¾ cup cheddar shredded (divided)
- 8 eggs. well-beaten
- 2 tbsp milk or cream
- Sea salt and freshly cracked black pepper to taste
- Green onion sliced, for garnish
Instructions
- Preheat the oven to 350 degrees. Coat a tart pan or pie dish with olive oil cooking spray.
- Cook the whole potatoes in a large saucepan of boiling water for 5-6 minutes, until fork-tender. Drain and let cool. Once the potatoes have cooled, dice them into bite-sized pieces.
- Cook the turkey sausage links, then set them aside. Dice the turkey sausage once cooled.
- Heat butter or olive oil in a large skillet over medium heat. Add the potatoes and cook for 5 minutes, then add the mushrooms and onion. Cook, stirring often, for another 5 minutes or until the onion and mushrooms are tender.
- Add the diced sausage to the potato mixture.
- Pour the potato mixture into the tart pan and sprinkle with ½ cup of cheese.
- In a large bowl, beat the eggs and milk together, season with salt and pepper.
- Pour over the potato mixture in the tart pan.
- Bake in the oven for 20 minutes.
- Top the frittata with the remaining ½ cup of cheese. 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!