Sausage Frittata
Here it is, New Years Eve. I often find myself nostalgic on this day, almost sad to see something go. With that said I must say I have a great feeling about 2016, I think it’s going to be a wonderful year. I have prepared a recipe inspired by New Years Day Brunch (I thought of breakfast but who was I kidding!?!). Serve this frittata with some fresh fruit for a healthy, satisfying meal that won’t break any New Year’s resolution you may have made!
Originally posted on 31 December, 2015 and I’m totally making this for breakfast on Christmas day!
This is what I’ll be serving on 01 January, 2023!!!
Happy New Year!
This is what you’ll need
2 Medium red-skinned potatoes, boiled, cooled and cut into chunks
6 Large Eggs
¼ Cup of milk (I used 1%)
½ tsp salt, plus more
¼ tsp pepper, plus more
1 tsp extra virgin olive oil
350 g (2 sausages) lean, mild turkey or chicken sausage meat (removed from casing)
1 Small onion, diced
1 Medium tomato, chopped
This is how you make it
Place the potatoes in a pot of water and bring it to a boil. When the pot comes to a boil, drop the temperature to medium-low and cover the pot to let it simmer for about 20 – 30 minutes, until the potatoes are fork-tender. Drain and set aside.
Preheat your oven to 350.
Whisk together the eggs, milk, ½ salt and ¼ tsp pepper; set aside.
Place a large frying pan over high heat, when it’s hot (it will ripple) add the sausage meat and cook until some parts of the meat are darkened and crunchy (about 5 minutes).
Drop the heat to medium and add in the onion and tomatoes to the pan; season with salt and pepper.
Cook until the onions are soft and translucent and until the tomatoes have broken down (about 5 minutes).
Transfer the sausage mixture to a 9-inch pie plate and then add in the chunks of potatoes, placing them evenly among the other ingredients.
Give the egg mixture another stir and then pour it into the pie plate, completely covering the other ingredients.
Place the pie plate onto a baking sheet (it just makes it easier to work with) and place it in the oven.
Bake for one hour, until the egg is cooked through and golden.
Garnish with fresh parsley if you have it on hand.
Notes:
- You can do the potatoes a few days ahead of time.
- If you’re going to entertain with this you can prepare the pie plate, ie, all ingredients the day before (and refrigerate) and simply prepare the egg mixture just before it goes in the oven (don’t do this ahead of time because you may get sick).
- Use whatever potatoes you have on hand; I went with red because I think they’re pretty!
- Happy New Year everyone, I wish everyone a great 2016 filled with health, laughter, prosperity and hope.
Might I suggest
A fresh salad with my Red Wine Shallot Vinaigrette with Honey
as a side 🙂
Other recipes you might like
Farmer’s Casserole
Pumpernickel Strata with Goat Cheese and Bacon
Baked Egg Sandwich
Recipe card below⬇️⬇️⬇️
Sausage Frittata
Ingredients
- 2 Medium red-skinned potatoes, boiled, cooled and cut into chunks
- 6 Large eggs
- 1/4 cup milk (I used 1%)
- 1/2 tsp salt plus more
- 1/4 tsp pepper plus more
- 1 tsp extra virgin olive oil
- 350 g (2 sausages) lean, mild turkey or chicken sausage meat (removed from casing)
- 1 Small onion, diced
- 1 Medium tomato, chopped
Instructions
- Place the potatoes in a pot of water and bring it to a boil. When the pot comes to a boil, drop the temperature to medium-low and cover the pot to let it simmer for about 20 – 30 minutes, until the potatoes are fork-tender. Drain and set aside.
- Preheat your oven to 350.
- Whisk together the eggs, milk, ½ salt and ¼ tsp pepper; set aside.
- Place a large frying pan over high heat, when it’s hot (it will ripple) add the sausage meat and cook until some parts of the meat are darkened and crunchy (about 5 minutes).
- Drop the heat to medium and add in the onion and tomatoes to the pan; season with salt and pepper.
- Cook until the onions are soft and translucent and until the tomatoes have broken down (about 5 minutes).
- Transfer the sausage mixture to a 9-inch pie plate and then add in the chunks of potatoes, placing them evenly among the other ingredients.
- Give the egg mixture another stir and then pour it into the pie plate, completely covering the other ingredients.
- Place the pie plate onto a baking sheet (it just makes it easier to work with) and place it in the oven.
- Bake for one hour, until the egg is cooked through and golden.
- Garnish with fresh parsley if you have it on hand.
Recipe Notes
- You can do the potatoes a few days ahead of time.
- If you’re going to entertain with this you can prepare the pie plate, ie, all ingredients the day before (and refrigerate) and simply prepare the egg mixture just before it goes in the oven (don’t do this ahead of time because you may get sick).
- Use whatever potatoes you have on hand; I went with red because I think they’re pretty!
- Happy New Year everyone, I wish everyone a great 2016 filled with health, laughter, prosperity and hope.