This breakfast fritata is so easy that it's a regular weekend breakfast at our house. Each fritata wedge reminds the kids of pizza, and even the pickiest of eaters devour it.
2 large potatoes-peeled & cut into bite size pieces
3 TBSP olive oil
1 teaspoon salt
¼ teaspoon. black pepper
1 teaspoon garlic powder
½ teaspoon chili powder
1 medium onion-chopped
1 lb. smoked sausage-cut into bite size piece
½ c. milk
½ c. shredded colby jack cheese
½ c. sour cream
¼ c. chives
No nutrition information available
Preheat oven to 425 degrees. Heat an oven proof skillet, preferably seasoned cast iron or enamel coated cast iron, to medium heat with olive oil. While skillet is heating, wash & dry potato pieces. Add potatoes, salt,pepper, garlic powder, and chili powder to the skillet. Saute until tender and golden brown. Add onion and sausage. Continue cooking over medium heat until onion is translucent and sausage has browned slightly (approximately 10 minutes).
In a medium bowl, whisk eggs & milk to a creamy lemon yellow.
Before pouring eggs into skillet mixture, evenly spread sausage & potato mixture in skillet. Reduce heat to medium-low. Add egg mixture and spread evenly around sausage mixture. Cook for 5 minutes or until edges of egg mixture has set. Sprinkle with shredded cheese. Place skillet in oven to finish cooking eggs and melt cheese, cooking for approximately 10 minutes. Remove from oven. Cut into 8 wedges.
Serve with a dollop of sour cream and a sprinkling of chives.