Sausage, Onion and Potato Frittata
6 ounces new potatoes, cut into 1/2-inch cubes
2 tablespoons olive oil
1/2 cup chopped onion
6 mushrooms, sliced
7 ounces Lightlife® Gimme Lean Sausage
4 large eggs
Fresh pepper, to taste
Alternate vegan ingredients:
14-ounce package firm tofu
1/4 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon chopped fresh parsley
1/4 teaspoon pepper
This frittata or “egg cake” can be made with eggs or, for a vegan option, tofu. Serve it for brunch on the weekend. It makes delicious leftovers warmed in the microwave the next day.
Preheat the oven to 350° F.
Boil the cubed potatoes for 12 to 15 minutes or until they are soft but still slightly firm when poked with a fork.
Heat olive oil in a 10-inch oven-safe skillet over medium-high heat. Add onions and cook for 2 to 3 minutes until soft and translucent.
Add mushrooms to the pan and cook for an additional 2 to 3 minutes. Add sausage, using a spoon or fork to crumble it into bite-sized pieces. Cook for 3 to 5 minutes until the sausage is hot and vegetables are cooked. Add in the cooked potatoes and stir for 1 minute. Turn off the heat.
In a separate bowl, whisk eggs together and pour them over the sausage and potato mixture in the pan. Even out the mixture with a spatula and place in a preheated oven for 10 minutes or until no longer runny. Once cooked, turn on broiler. Place pan under broiler, making sure frittata doesn’t burn, until eggs are cooked. Slice into 4 wedges and serve immediately or at room temperature.
For the vegan version:
Cook potatoes, onions, mushrooms and sausage as noted above.
Place package of tofu in a food processor with garlic powder, salt, pepper and parsley. Process until tofu is creamy. (It should resemble ricotta cheese.)
Add tofu to the sausage and vegetable mixture and mix until everything is well coated.
Using a spatula, smooth out the top of the mixture. Place in the oven and bake for 35 minutes.
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