Hey guys! It’s been a very full and crazy week with the kids finishing up school this week. It’s been a week full of parties, ceremonies, and field days. One more day and all of my kids are officially on Summer break! Hallelujah! I’m looking forward to relaxed mornings and a break from packing lunches.
Today, I’m sharing an easy and delicious frittata recipe. I like to think of a frittata like a potato omelette or even a crustless potato quiche. It reminds me of the Tortilla Española I would eat when I was studied abroad in Spain. I’ve been making this dish for a while and I love using my skillet since it’s all done in one pan. If you don’t have one, you can transfer the mixture onto a baking dish after heating up the vegetables in a regular pan.
- 2.5 cups diced potatoes
- 1/2 diced medium onion
- 2 sausages chopped (I use Aidells)
- 4 eggs
- 1 cup shredded Mexican cheese
- 1/2 cup whole milk
- 1/2 cup of mushrooms (optional)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Preheat oven to 400 degrees. Chop up all your vegetables.
Generously drizzle oil onto the pan under medium heat. Sautée your potatoes on the hot cast iron. Add all the seasoning. Make sure you use enough oil so the potatoes don’t stick to the pan. Add the chopped sausage and onions. Cook for five minutes and add mushrooms. Cook for another five minutes. Turn off the heat.
In a bowl, whisk together the eggs, milk, and shredded cheese. Pour the mixture into the cast iron skillet.
Bake at 400 degrees for about 20-25 minutes. When the top turns to a golden color, it’s done!
Let it cool for at least 10 minutes. Slice and serve!! It’s delicious for breakfast or as a side for dinner. Last week, I had a friend over and made it for brunch. Another time, we grilled steaks and had this as a side dish.
Try it and let me know what you think! Hope you have a wonderful start to Summer Break!
Let all that you do be done in love. I Corinthians 16:14