SOUTHWEST FRITTATA

Southwest Frittata image

Provided by julie merriman

Categories Eggs

Number Of Ingredients 12

1 lb spicy breakfast sausage
1 medium onion, thinly sliced
1 large red bell pepper, thinly sliced
1 jalapeno, finely minced
4 clove garlic, grated
2 c yukon gold potatoes, diced
8 large eggs
1/4 c milk
2 tsp fresh dill, minced
1 1/2 c pepper jack cheese, shredded
1/2 c sour cream
1 c fresh pico de guillo

Steps:

1. Preheat oven to 350. In a 12-inch cast iron pan or large ovenproof sauté pan, add oil and sausage.
2. Cook, stirring often to break up the sausage until no longer pink - about 5 minutes.
3. Remove sausage to a paper towel-lined plate with a slotted spoon and set aside.
4. Into the pan, add the onion, pepper, jalapeno, and garlic. Season with salt and pepper. Cook, stirring often until veggies are softened - about 8 minutes.
5. Add the sausage back into the pan and stir to combine.
6. Add the potatoes and stir.
7. In a bowl, whisk together the eggs and milk. Season with salt, pepper, and dill.
8. Pour egg mixture over top of the hash tilting the pan to evenly distribute the eggs.
9. Sprinkle the cheese over top and place pan in the oven.
10. Cook until cheese is bubbly and browned and eggs are done about 10 minutes.
11. Remove from oven and invert the frittata onto a cutting board or serving platter. Or, this can be served from the pan. Slice and serve with a dollop of sour cream and the pico de gallo.