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Categories:
sausage olive oil butter red potato yellow onion mushrooms thyme eggs milk kosher salt freshly ground black pepper cheese scallions
Viewed: 34 - Published at: 8 years agoIngredients
- 1/4 pounds Sausage, Ground
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 1 cup Red Potato, Diced
- 1/2 cups Yellow Onion, Diced
- 1/2 cups Mushrooms, Sliced
- 2 sprigs Fresh Thyme (or 1 Teaspoon Dried Thyme)
- 6 whole Eggs
- 2 Tablespoons Milk
- 1/2 teaspoons Kosher Salt
- 1/4 teaspoons Freshly Ground Black Pepper
- 4 ounces, fluid Colby Jack Cheese, Cubed Or Shredded
- 2 whole Scallions, Diced
Method
- Preheat oven to 375°F.
- In an oven proof skillet over medium heat, brown sausage and crumble. When cooked, set aside and wipe 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 minutes 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 one 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 the 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.
