We sleep in on the weekend as much as possible, and then we share a huge breakfast.
Yesterday, I decided to go with my gut, and use what I had to make a one pan, no baking frittata.
I didn’t want to use any cheese because my hubby is on a low saturated fat diet.
This still tasted great, and the kids loved it.
You can substitute any of the ingredients you like.
This is a very flexible recipe.
I hope you try it next weekend, or maybe tonight for dinner.
Potato, Sausage & Mushroom Frittata
2-3 cups frozen potatoes (or use left over baked potatoes)
6.5 oz. smoked turkey sausage sliced into bite size pieces
6 large mushrooms- sliced
1 tablespoon olive oil
1/2 teaspoon Lawry's seasoning salt
salt & pepper
optional: diced green pepper, spinach, onion, cheddar or swiss cheese
Pour olive oil in large non stick skillet and set on medium.
Add potatoes, and Lawry's.
Sauté potatoes for about 15 minutes until slightly browned.
Mean while slice the sausage and mushrooms and add to pan.
Saute everything on medium until the sausage is slightly browned, and the mushrooms are sweating.
Beat the eggs until very fluffy with a tiny bit of water (water helps make them fluffy) and salt & pepper.
Spread everything in the pan with your spatula so it will set evenly.
Turn the skillet down to medium low and pour eggs over entire skillet.
This is where you would add cheese if you want it-but don't stir, just sprinkle on top.
Cover pan and let it sit there for approx 10-15 minutes.
Let the edges get a little brown, and the top cook thoroughly.
Cut slices with your spatula in the pan, just like a pie.
Serve with fruit and toast.
(my youngest and I enjoyed it with ketchup)
This recipe is copyrighted by redheadcandecorate.com.
Tags: breakfast, easy frittata, healthy frittata, mushroom, mushroom frittata, no bake frittata, no cheese frittata, potato, potato sausage mushroom fritatta, potatoes, turkey sausage
January 12, 2015