Rosabelle's Potato Frittata |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This was a Sunday-Brunch dish that my Maw-maw Rose would make for the family. I can't say I have ever tried it, because I do not eat eggs, but everyone else loved it. Ingredients:
16 ounces breakfast sausage |
8 large eggs |
3 green onions (chopped) |
4 russet potatoes (diced) |
1/2 cup white onion (finely chopped) |
1/4 cup green bell pepper (finely chopped) |
1/4 cup red bell pepper (finely chopped) |
1/4 teaspoon tabasco sauce (optional) |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Using a large oven-proof skillet, (preferably an iron skillet), cook sausage over medium heat until brown and crumbled (about 10 minutes).
2. Drain sausage well, reserving 2 TBS pan drippings.
3. Put drippings back in skillet, and add white and green onions, red and green bell peppers, and diced potatoes; cook, stirring often, until potatoes are browned and tender (about 10-12 minutes).
4. Mix together sausage, potato -veggie mixture, and well-beaten eggs in a large bowl, stir in Tabasco sauce, salt and black pepper.
5. Pour all back into skillet, spreading evenly.
6. Preheat broiler on low.
7. Cook,covered,on stove-top over low heat, until frittata is set (about 15 minutes).
8. Place skillet in the oven, under broiler until nicely browned on top (about 5-7 minutes).
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