05 Nov Sausage & Potato Frittata
A fancy frittata is a perfect way to start the day. An egg custard thickened with mascarpone covers a hearty filling of tender potatoes, peppers and sausage. Smoked paprika is our star spice, bringing warmth with a hint of sweetness. The frittata bakes until the eggs and cheese set, turning a gorgeous golden-brown. A final sprinkle of fresh parsley means breakfast is served! (2-p plan serves 4; 4-p plan serves 8)
Ingredients
- 1 yellow onion
- 3 oz mascarpone
- 2 (2 oz) roasted red peppers
- ½ lb baby potatoes
- 2 (½ lb) pkgs country-style sausage
- ¼ oz smoked paprika
- 2 (2 oz) shredded cheddar-jack blend
- ½ oz fresh parsley
- 8 large eggs
- kosher salt & ground pepper
- olive oil
Instructions
1. Prep ingredients
Preheat oven to 425°F with a rack in the upper third. Coarsely chop onion. Coarsely chop peppers. In a medium bowl, whisk to combine mascarpone, ½ cup water, 8 eggs, 1 teaspoon salt, and a few grinds of pepper. Halve potatoes. Place in a medium bowl; cover with a damp paper towel. Microwave until tender when pierced, stirring halfway through, 5–7 minutes.
2. Cook sausage
Heat 2 tablespoons oil in a large heavy skillet (preferably cast-iron) over medium-high. Add sausage and cook, breaking up into smaller pieces, until browned and mostly cooked through, about 5 minutes. Add onions and cook, stirring as needed, until beginning to brown, 5–7 minutes more.
3. Add veggies
Drain any excess liquid from potatoes and peppers, then add to skillet along with 2 teaspoons paprika (save a pinch for garnish, if desired). Cook, until fragrant, about 1 minute. Remove from heat and season to taste with salt and pepper.
4. Add eggs
Pour egg mixture over top and shake skillet until filling is in an even layer. Sprinkle with cheese.
5. Bake frittata
Bake on upper oven rack until eggs are almost completely set, 10–12 minutes. Switch oven to broil. Broil until top is golden brown, about 2 minutes (watch closely as broilers vary).
6. Finish & serve
Let frittata rest for 5 minutes. Meanwhile, coarsely chop parsley leaves. Sprinkle with parsley and a pinch of smoked paprika, if desired. Cut frittata into wedges for serving. Enjoy!