Sausage and Potato Vegetable Frittata | Wild Fork
Whip up a hearty sausage, potato, and vegetable frittata for an easy, protein-packed meal perfect for brunch, lunch, or a light dinner.
INGREDIENTS
10 Eggs
1 cup Roasted Poblano Peppers
1/4 cup Olive Oil
Fresh Parsley
LET'S GET COOKING!
Preheat oven 375 F. Place chicken sausage in a baking pan and cook in the oven for 12-15 minutes or until done. Cut in ½ “pieces when done and reserve.
While sausage is cooking, heat olive oil in a skillet on the stove top over medium heat. Add Poblano peppers, onions and potato vegetable blend. Season to taste.
In a separate bowl, beat the eggs until frothy. Season to taste.
Grease a round or square baking dish with some olive oil. Place all vegetables and sausage in the dish and pour the beaten eggs over. Stir gently to even distribute eggs and bake at 375F for 10 minutes, then lower the temperature to 340F and cook an additional 10-15 minutes or until eggs are set. Serve warm in slices sprinkled with chopped parsley.