| Sausage, Potato & Cheese Frittata |
| My wonderful husband made this for me while I was recovering from being sick. He looked at a recipe but decided to pull an "Alison" and get creative. This is wonderful for those cold, wintery days. A wonderful breakfast and a great way to start any day. While this isn't a difficult dish he did say it took him about 45 minutes to prepare so I increased the difficulty rating to reflect this. Thanks hon. |
| Ingredients: 1/2 onion, sliced (white or green is nicer but standard will do) 2 med potatoes, small cubes or sliced (I prefer sliced) - do this after boiled 1 tsp oil (I use cooking spray my hub used oil both are good) 6-7 breakfast sausages, sliced seasoning salt to taste pepper to taste 4 eggs 1 cup shredded cheddar and mozzerella mixture (tex mex is nice for a change) or just plain cheddar 1 tsp worchestershire sauce Optional - a few drops tobasco sauce Method: Preheat oven to 350 F. Cut the potatoes in HALF. Salt some water and bring to a boil with the potatoes and cook until tender but not soft ... about 6 minutes. Drain and set aside to cool off. In a fry pan fry onions in oil over medium heat but keep stirring. Slice the potatoes. When the onions are soft, in a casserole that can go from stove top to oven (my hub just used corningware) put the casserole over a low flame and transfer the onions to the casserole. Stir in the potatoes, sausage, season salt, pepper, worchestershire, tobasco if using and eggs. Cook until eggs set at the bottom (5 min) and top with shredded mozerlla and cheddar (or just cheddar if you like the sharper taste). Put in oven until the cheese melts and eggs are done (10 min more). Remove from oven, let stand 5 min. Serves 4. |
| Difficulty Level: 2.5 out of 5 |
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