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Farmers Almanac
The 2017 Farmers Almanac
Farmers' Almanac

Sausage and Potato Frittata

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3 sausage links
2 tablespoons butter
8-10 fingerling potatos, diced
1 red bell pepper, diced
1/2 red onion, diced
2 gloves garlic, diced
2-3 handfuls of spinach
8 eggs, whisked
1/2 cup cheddar cheese, shredded

Preheat oven to 350°. Melt butter in a12″ oven-safe nonstick frying pan over medium-high heat. Add the diced potatoes and cover to let steam up a bit. Once they begin to soften, add onions and cover for a few minutes more. When you can smell the onions sweating out, throw in the bell pepper and cover again for a few minutes. While you wait, run your knife lengthwise down the sausage links, and gently peel the casing off. Break the sausage into bits, add them to the pan and cover again. When the sausage is cooked through, throw in the garlic and spinach and cover to wilt. Give everything a good stir, and pour in the eggs. Take a pinch or two of salt and pepper and sprinkle on top, then throw the whole pan in the oven. Bake for about 15 minutes, until the eggs have cooked through. Top with the cheese, and let stand for 5 minutes or so, until the cheese melts. Take a plastic spatula, and turn out the frittata on a cutting board. Cut into quarters and serve with sour cream and a splash of hot sauce. Serves 3-4

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1 comment

1 Sherrye { 03.25.11 at 7:32 pm }

Sounds yummy! I’ll have to try it this week-end.

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