Sausage Frittata Skillet
|Frozen low fat sausage links||8 Ounce, thawed|
|Vegetable oil||2 Tablespoon|
|Onion||1 Small, chopped to make 1/4 cup|
|Chopped sweet red pepper/Chopped sweet green pepper||2⁄3 Cup (10.67 tbs)|
|Frozen home fried potatoes||2 Cup (32 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
1. Brown the sausage in a large nonstick skillet. Remove the sausage and reserve.
2. Add the oil to the skillet and heat. Add the onion and pepper and saute for 2 minutes, stirring often. Add the potatoes, spreading them in an even layer. Cook, stirring occasionally until the potatoes are tender, 8 to 10 minutes.
3. Mix together the eggs, parsley, salt and pepper in a medium-size bowl; pour over the vegetable mixture. Arrange the sausage links over the top of the frittata in a spoke-like manner. Cover the skillet and cook over medium-low heat for 3 minutes. Uncover the skillet. Carefully push the egg mixture in from the sides of the skillet with a spatula, tilting and turning the skillet to let the uncooked portion flow to the bottom. Cover the skillet and cook 2 minutes longer or until the top is as wet or as dry as desired.
4. Cut the frittata into wedges and serve.