Sausage & Potato Frittata

By á-24535

Ingredients

• MELT:
• 3 Tbsp. unsalted butter, divided
• 8 oz. bulk Italian sausage
• 1 ⁄2 cup chopped onion
• 1 ⁄2 cup drained and chopped jarred roasted red pepper
• 2 Tbsp. vegetable oil
• ARRANGE:
• 1 pkg. refrigerated hash browns (1 lb. 4 oz.)
• Salt and black pepper
• SPRINKLE:
• 1 1⁄2 cups shredded fontina or Swiss cheese
• WHISK:
• 6 eggs
• 1 ⁄2 cup heavy cream
• Hot sauce to taste
• ARRANGE:
• 8 slices Roma tomato8 slices
• 1 ⁄4 cup shredded Parmesan
• COMBINE:
• 1 ⁄2 cup sour cream
• 1 Tbsp. minced fresh chives

Details

Servings 6
Cooking time 60mins
Adapted from cuisinerecipes.com

Preparation

Step 1

Preheat oven to 400°.

Melt 1 Tbsp. butter in a 10-inch ovenproof nonstick skillet over medium-high heat. Add sausage; brown 3 minutes. Stir in onion and sauté 2 minutes. Transfer mixture to a bowl with bell pepper; stir to combine. Return skillet to burner; add 1 Tbsp. butter and the oil.

Arrange hash browns in skillet, pressing and spreading up the sides with a spatula to form a crust; season with salt and black pepper and dot with remaining 1 Tbsp. butter. Cook potato crust until edges start to brown, 10 minutes.

Sprinkle fontina over crust; top with sausage mixture.

Whisk together eggs, cream, and hot sauce; season with salt and black pepper. Pour mixture over sausage and cheese.

Arrange tomato slices on top of filling and sprinkle Parmesan over the top. Bake until filling is firm and the tip of a knife inserted near the center of the frittata comes out clean, 25 minutes. Let frittata stand 5 minutes; loosen edges with a spatula, slide frittata onto platter, and cut into wedges.

Combine sour cream and chives and dollop onto each serving.

Nutrition Information
Per serving: 597 cal; 44g total fat (22g sat); 299mg chol; 827mg sodium; 26g carb; 3g fiber; 23g protein