Sausage and Potato Frittata
Think of a frittata as an omelet made effortless: no fussing or folding here. Just stir the ingredients together, pour into a skillet, briefly cook on the stove, and finish in the oven to create a crisp, golden top. Don't feel like shopping? Improvise with what you have on hand. Frittatas are a great solution for using up all those leftover vegetables at the end of the week. Good-bye wasted produce, hello dinner.Notes: Cooktop temperatures and ovens can vary greatly, so it is always important to follow our visual cues, especially when cooking eggs. You can use any type of cooked sausage (pork or chicken) for this frittata; we liked the andouille, Cajun-style, and sun-dried tomato varieties.
This Story Originally Appeared On sunset.com
