Mushroom and Sausage Frittata
This hearty frittata brings together tender potatoes, savory chicken apple sausage, and earthy mushrooms, all bound by fluffy eggs and melty cheese for a brunch-worthy dish you can make in one pan. Easy to prep and endlessly customizable, it’s the perfect balance of comfort and sophistication for any time of day!
Ingredients:
- 2–3 medium red or Yukon gold potatoes
- 8 large eggs
- 1/2 cup milk or half-and-half
- 1 tsp salt
- 1/2 tsp black pepper
- 2 green onions, chopped
- 6 basil leaves, torn or thinly sliced
- 1 cup Gruyere, Swiss, or sharp Cheddar cheese (plus 1/3 cup for topping)
- 1 Tbsp olive oil
- 2–3 DIBROVA Chicken Apple sausages
- 8 oz sliced mushrooms
Instructions:
- Preheat oven to 350°F.
- Cook potatoes: Wash, cut into 3/4-inch chunks, and boil until fork-tender. Drain and cool.
- Mix eggs: Whisk eggs, milk, salt, and pepper. Stir in green onions, basil, and 1 cup cheese.
- Cook sausage and mushrooms: Heat olive oil in a 10-inch ovenproof skillet, brown sausage, add mushrooms, and cook until liquids evaporate.
- Assemble: Add potatoes to skillet, pour egg mixture over, and sprinkle remaining cheese on top.
- Bake: Transfer skillet to oven and bake 45 minutes, until eggs are set.
- Serve: Rest 5 minutes, slice, and garnish with parsley or green onions.