Sausage-Potato- Mushroom Frittata

‘Don’t call it a dream-call it a plan’

20160515_153342002_iOSIt was a five and a half hour non-stop drive to Houston today to visit my family and go for my dental checkup.  According to the weather radar I was expecting most of the drive to be in the rain but got lucky, only a few sprinkles.  This afternoon my Daddy and I rode around the ranch, visited with the cows and watched two tiny little twin calves butting heads and playing in the tall grass.  They really are so interesting to watch.  Tomorrow my sister and I are going to do a little thrift store shopping which is a treat for me since there not many near my home.  Totally excited-hope to find some neat stuff.

Onward….I prepared this frittata for breakfast yesterday morning and was able to use some leftover roasted potatoes, a few sautéed mushrooms and two turkey sausage patties. The good thing about a frittata is that you can use any ingredients that you have on hand.  This was my first time to bake one in a cast iron skillet and I must say it is so much better.   We topped ours with roasted tomato salsa-ate the whole thing.:)

  • 1 cup roasted red potatoes
  • 1/2 cup sautéed mushrooms
  • 1/2 cup turkey sausage patties, crumbled
  • 1/2 cup shredded cheese
  • 1 fresh jalapeno, diced
  • 4 eggs
  • 1/4 cup milk
  • 3/4-1 teaspoon salt
  • 3/4-1 teaspoon pepper
  • 3/4-1 teaspoon garlic powder
  • 2 Tablespoons butter or margarine
  • cooking spray

 

  • Preheat oven to 350 degrees F
  • Spray 8″ cast iron skillet with cooking spray
  • Melt butter in skillet over medium heat
  • Add potatoes, mushrooms, sausage and jalapeno and stir
  • In separate bowl mix eggs, milk, cheese salt, pepper and garlic powder
  • Pour eggs over potato mixture
  • Cover with foil and bake for 25-30 minutes or until middle is set

God Bless!

 

 

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