Italian Sausage and Potato Frittata

By Venzie

Microwaving the potato slices sped up their cooking time and ensured that the entire dish came together at the same time. We found that both sweet and Italian sausage worked equally well.

Ingredients

• 10 large eggs
• 1 1/2 ounces Parmesan cheese, grated (3/4 cup)
• 3 tablespoons half-and-half
• 3 tablespoons minced fresh basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 russet potato, peeled and sliced 1/4 inch thick
• 6 ounces Italian sausage, casings removed

Preparation

Step 1

Serves 4

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Whisk eggs, ½ cup Parmesan, half-and-half, basil, salt, and pepper together in bowl; set aside. Place potato in second bowl, cover, and microwave until just tender, about 4 minutes.
2. Cook sausage in 10-inch nonstick skillet over medium-high heat, breaking up pieces with spoon, until brown, 6 to 8 minutes. Stir in potato and reduce heat to medium. Add egg mixture and cook, using spatula to scrape bottom of skillet, until large curds form but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly and cook, without stirring, until bottom is set, about 30 seconds. Sprinkle with remaining ¼ cup Parmesan and bake until golden brown, 6 to 8 minutes. Serve.