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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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With sausage, bacon, eggs and potatoes, this frittata is a meal in one. I usually double the recipe and rarely have leftovers. Ingredients:
1/2 pound bulk pork sausage |
6 bacon strips, diced |
1-1/2 cups finely chopped red potatoes |
1 medium onion, finely chopped |
8 eggs |
2 teaspoons dried parsley flakes |
3/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large ovenproof skillet, cook sausage over medium heat until no longer pink. Remove and set aside. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.
2. In the drippings, saute potatoes and onion until tender. In a large bowl, whisk the eggs, parsley, salt and pepper. Return sausage and bacon to the skillet; top with egg mixture.
3. Cover and cook over low heat for 8-10 minutes or until eggs are almost set. Uncover; broil 6 in. from the heat for 2 minutes or until eggs are set. Cut into wedges. Yield: 4 servings.
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