Sausage & Hash Brown Frittata

• Gluten free

• Meat

  • 1 8-ounce package Al fresco fully cooked chicken breakfast sausage

• Produce

  • 1 Green bell pepper
  • 1 tbsp Parsley
  • 1 Red bell pepper
  • 1 White onion, small

• Refrigerated

  • 8 Eggs, large

• Canned Goods

  • 1 20-ounce package Simply potatoes shredded hash, Browns

• Baking & Spices

  • 1/4 tsp Pepper
  • 3/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 3/4 cup Cheddar cheese
  • 1/2 cup Milk, nonfat
  • 1 Sour cream

Found on yellowblissroad.com

Description

Directions

• Preheat oven to 350 degrees F.
• In a 12” oven-safe skillet (I use cast iron) over medium heat, heat olive oil, then added diced onions, bell peppers and Simply Potatoes Shredded Hash Brown. Cook until softened and lightly browned; about 7-9 minutes. Stir in al fresco sausage.
• In a medium sized bowl, whisk together eggs, milk, salt and pepper. Pour over the potato mixture in the skillet, stir, and cook until the edges start to pull away from the pan; about 5-7 minutes.
• Sprinkle cheese on top and bake at 350 degrees F until set; about 16-18 minutes.
• Slice into wedges and serve with sour cream, if desired. Garnish with parsley.