Sausage and Potato Frittata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Think of a frittata as an omelet made effortless: no fussing or folding here. Just stir the ingredients together, pour into a skillet, briefly cook on the stove, and finish in the oven to create a crisp, golden top. Don't feel like shopping? Improvise with what you have on hand. Frittatas are a great solution for using up all those leftover vegetables at the end of the week. Good-bye wasted produce, hello dinner. Ingredients:
1 tablespoon olive oil |
1 cup diced, cooked sausage (see notes) |
8 eggs |
1/2 cup milk |
1 tablespoon chopped fresh chives |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 cup diced, cooked potato |
1 cup thinly sliced leeks (white and light green parts) |
3/4 cup grated fontina cheese, divided |
1/4 cup grated parmesan cheese |
Directions:
1. Preheat oven to 450°. In a 10-in. ovenproof nonstick frying pan or well-seasoned cast-iron skillet, heat olive oil over medium heat, add sausage and saute until lightly browned, 7 to 10 minutes. Transfer sausage with a slotted spoon to paper towels; reserving oil in pan.
2. Whisk together eggs, milk, chives, salt, and pepper. Stir in sausage and potato. Set aside.
3. Bring skillet to medium-high heat. Add leeks and sauté in reserved oil until softened, 1 to 2 minutes. Reduce heat to medium. Add egg mixture and stir to combine. Cook 1 minute, then gently stir in 1/2 cup fontina and the parmesan. Cook without stirring until edges of frittata are set and the center is still a bit soft, about 2 minutes (edges should appear firm when pan is gently shaken; the top layer should appear wet).
4. Sprinkle remaining 1/4 cup fontina over top and transfer skillet to preheated oven. Bake until eggs are fully set and the top is light golden brown, 5 to 7 minutes. If top has not browned, broil frittata about 5 in. from heating element, keeping oven door ajar, until lightly golden, about 1 minute.
5. Slice frittata into wedges. Serve warm or at room temperature.
6. Note: Nutritional analysis is per serving.
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