Cheesy Potato Frittata

By Addie

Discovered on The Weekend Gourmet, adapted from Ina Garten

Ingredients

• 1/2 lb pork sausage
• 1 Tablespoon butter
• 1 Tablespoon olive oil
• 1 cup diced red potatoes
• 1/2 cup sliced mushrooms
• 1/2 cup diced yellow onion
• 1 teaspoon dried thyme
• 6 eggs
• 2 Tablespoon milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 ounces cubed Colby Jack cheese
• 2 scallions, diced

Details

Adapted from keyingredient.com

Preparation

Step 1

Preheat oven to 375.

In an oven proof skillet over medium heat, brown sausage and crumble. When cooked, set aside and whip grease from pan with a paper towel.

Increase heat to medium-high and add olive oil and butter to pan. When hot, add potatoes, saute for 5 minutes. Add onions, mushroom and thyme and saute 10 minute longer until potatoes are golden and fork tender.

Meanwhile, in a large bowl, whisk together eggs, milk, kosher salt, and pepper in a large mixing bowl. Add cheese and scallions when and stir to combine.

Arrange potatoes, mushrooms, and onion mixture in on layer in your skillet and pour the egg mixture over everything.

Put the frittata in the oven and bake for 15-20 minutes.Make sure to use caution (and a heavy duty oven mitt) when removing frittata from oven.

Let cool 5 minutes. To serve, run a small knife along the edges and cover the top with a plate. Using both hands (and once again, oven mitts) flip skillet so that he frittata sits beautifully on your plate. Or keep it rustic and remove portions from the skillet.