Potato, Turkey Sausage, and Mushroom Frittata
I am still fighting a cold so I don’t have much energy to fix big meals. I was craving breakfast for dinner last night and decided a frittata would be perfect. I looked through the refrigerator to see what I could use. I found potatoes, mushrooms, sweet yellow onion, turkey sausage links and cheddar cheese. The frittata turned out light, fluffy and full of flavor. The potatoes made this extra special and hearty. This meal was simple to make with a quick clean up and it tasted great. It makes a great breakfast, lunch or dinner.
- 8 eggs
- 2 Tbsp non fat milk
- 1 tsp olive oil
- 5 small baby Dutch potatoes
- 5 turkey sausage links, cooked and diced
- 1/2 cup white mushrooms, sliced
- 1/4 sweet yellow onion, diced
- 3/4 cup cheddar, shredded (divided)
- Salt and pepper to taste
- Green onion for garnish
Preheat the oven to 350 degrees.
Add whole potatoes to a pot of boiling water. Boil for 5-6 minutes then drain and let cool. Cook the turkey sausage links then set aside. Once the potatoes have cooled, dice them into bite size pieces (I leave the skin on for more fiber). Heat olive oil in a large skillet over medium heat, once it’s hot add the potatoes and cook for 5 minutes then add the onion and mushrooms. Sauté for another 5 minutes or until the onion and mushrooms are tender. Dice the turkey sausage and mix into the potato mixture. Coat a tart or pie pan with cooking spray then pour the potato mixture in the bottom of the pan and sprinkle with 1/2 cup of cheese. In a large bowl, beat the eggs and milk together, season with salt and pepper then pour over potato mixture in the tart pan.
Bake at 350 degrees for 20 minutes. Top the frittata with the remaining 1/4 cup of cheese and return to the oven for 5-10 additional minutes or until the cheese is melted and the eggs are cooked through.
Remove from the oven and cool for 5 minutes before cutting. Enjoy!