Sausage Breakfast Frittata with Veggies

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This Sausage Breakfast Frittata with Veggies is a basic one-skillet dinner and ideal for early lunch. Layered with frankfurter, veggies, eggs, and cheddar – it’s beginning and end you need in one container.

One skillet suppers are certainly one of my number one things, on account of straightforwardness, yet I love the combo of flavors and surfaces in ONE PAN. Breakfast skillets are so natural to adjust as well, utilizing an assortment of proteins and veggies. Indeed, even the pickiest of eaters will clearly adore them as we do.

While I called this a BREAKFAST frittata, you could set it up for ANY dinner. We frequently appreciate this for supper following a rushed day, and in the event that we have extras, they go in Mike’s lunchbox.

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A long time back, I began my cast iron skillet assortment. My relative gave me a couple, and Mike and I have gotten a couple of additional en route at different old fashioned stores or swap meets. Cast iron skillets are my go-to search for gold pizza, shoemakers, speedy Tex-Mex meals, thus numerous different things, including this frittata. I utilized a huge profound 10 1/2 inch skillet for this formula.

Ingredients

  • 1 pound turkey sausage – or use pork sausage
  • 1 Tablespoon olive oil
  • 1/2 medium onion – diced
  • 1/2 medium red bell pepper – diced
  • 1 whole jalapeno – diced with seeds (optional)
  • 2 medium white potatoes – microwaved and diced
  • 3 cloves garlic – minced
  • 10 large eggs
  • 1/4 cup milk – or half and half
  • 6 oz shredded monterey jack and cheddar cheese – combination of both cheeses
  • 1 roma tomatoes – sliced thin
  • kosher salt and freshly ground black pepper – to taste
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Instructions

  1. Preheat oven to 350 degrees.
  2. Place the potatoes in the microwave and cook until just fork tender. Let cool, and then chop into bite-sized pieces.
  3. Heat a cast iron skillet on to medium high heat. Add olive oil, sausage, diced onion and peppers, and sauté until sausage is cooked through. Add garlic and stir another 30 seconds. Then add diced potatoes, salt and pepper, and stir.
  4. Meanwhile, combine eggs and milk in separate bowl and whisk. Add shredded cheese and combine. Pour mixture (plus a little more salt and pepper) into the cast iron skillet and let cook for a couple of minutes to slightly set eggs.
  5. Remove from heat and top frittata with thin slices of tomato. Place cast iron skillet in preheated oven and cook until eggs are set, approximately 25-35 minutes.
  6. Serve with extra freshly ground black pepper.
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Nutrition

Calories: 455kcal | Carbohydrates: 14g | Protein: 36g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 401mg | Sodium: 778mg | Potassium: 637mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1127IU | Vitamin C: 27mg | Calcium: 367mg | Iron: 3mg

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