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Potato, Egg and Sausage Frittata
Potato, Egg and Sausage Frittata
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Prep Time:
30 minutes
Total Time:
30 minutes
Quick and hearty stovetop frittata with eggs, potatoes, and sausage ready in 30 minutes!
Ingredients:
  • 4 eggs or 8 egg whites
  • 1/4 cup fat-free (skim) milk
  • 1 teaspoon olive oil
  • 2 cups frozen country-style shredded hash brown potatoes (from 30-oz bag)
  • 4 frozen soy-protein breakfast sausage links (from 8-oz box), cut into eighths
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried basil leaves
  • 1/8 teaspoon dried oregano leaves
  • 1 1/2 cups chopped plum (Roma) tomatoes (4 medium)
  • 1/2 cup shredded mozzarella and Asiago cheese blend with garlic (2 oz)
  • Freshly ground pepper, if desired
Instructions:
  • Combine eggs and milk in a small bowl, whisk until thoroughly blended, and set aside.
  • Prepare a 10-inch nonstick skillet by coating it with oil, then heat over medium heat. Cook the potatoes and breakfast links in the oil for 6 to 8 minutes, stirring occasionally, until the potatoes are golden brown.
  • Gently pour the beaten eggs over the seasoned potatoes. Cook on medium-low heat for about 5 minutes until the edges start to set. Use a spatula to lift and fold the cooked portions to allow the uncooked egg to flow to the bottom. Continue cooking until the eggs are thickened but still slightly moist. Avoid over stirring to maintain a creamy texture.
  • Season with salt, fragrant basil, aromatic oregano, fresh tomatoes, and gooey cheese. Lower the heat, cover, and cook for about 5 minutes until the center is set and the cheese is melted. Finish with a sprinkle of pepper.

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