(Italian Omelette with Sausage, Onions, Potatoes and Cheese)
This recipe was featured in: eggceptional breakfast ideas
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Serves 2
3-4 large eggs (2-3 if using extra large or jumbo)
scant ¼ whole milk, cream or half ‘n’ half
½ cup grated cheese ( I used Sargento Swiss Cheese)
3-4 sprigs parsely, finely chopped
salt
freshly ground black pepper
1 tbsp butter or oil
2 breakfast pork sausages, diced
1 small onion, diced
1 small red potato, diced
grated Parmesan/Parmigiano-Reggiano cheese, for topping
Preheat oven to 400 degrees F.
In a mixing bowl, whisk eggs until foamy and stir in milk/cream, grated cheese, parsley, salt, and pepper. Whisk more to mix everything well.
Heat oil or melt butter in a non-stick oven proof pan or a cast iron pan over medium heat. Add the sausage, onions and potatoes and cook thoroughly, about 5-7 mins. Pour the egg mixture over the top. After a minute or so when the egg is cooked along the edge of the pan, pull the edges away from the sides of the pan with a spatula so that the frittata does not stick to the pan.
Transfer the pan to the pre-heated oven. Bake for 10-12 mins until puffed and golden. Drizzle grated Parmesan cheese and serve hot with your favorite bread or salad.
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