Monday, April 4, 2011

Potato Frittata

Developed and prepared February 4, 2007.
1/2 lb pork sausage
2 T canola oil
2 T low-fat soft margarine
20 oz pkg frozen red potato wedges, thawed
1 medium onion, coarsely chopped
1/2 green pepper, coarsely chopped
paprika, salt and pepper to taste
1/2 t thyme
1/4 t crushed red pepper
1/4 c minced fresh parsley
6 large eggs
1/2 c milk
In a large non-stick skillet, brown the sausage, remove and drain. Discard the fat. Melt margarine and oil over medium heat, and add the potatoes, peppers and onions. Season with paprika, salt, and pepper. Cook until potatoes are browned and the vegetables are soft. Add the sausage and herbs and mix well.
Whisk the eggs and milk together until very frothy, and pour egg mixture over the other ingredients. Cover and lower heat. Pan bake until cooked through, about 10 minutes. Cut into wedges and serve with a tomato salsa.
Makes a good brunch or dinner dish. Serves 4 to 8.

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