Potato & Chicken Sausage Frittata
- 2 Tbsp canola oil 30 mL
- 1 lb red potatoes, peeled and sliced into ¼ inch (0.6 cm) slices 500g
- 1/2 medium red onion, diced
- 2 chicken sausage links, sliced into ½ inch (1 cm) slices (about 6 oz/170 g)
- 1 can (14 oz/396 g) artichoke hearts in water, drained and sliced into strips
- 8 eggs
- 1/4 cup parsley, chopped 60 mL
- 1. Preheat oven to 350 F (180 C).
- 2. Heat a medium sized, oven-proof skillet on medium-high heat for about 3 minutes. Add canola oil and warm up for another minute. Place potatoes in the skillet, cover and reduce to medium heat. Cook for 5 minutes, occasionally stirring around.
- 3. Add onions. Stir and cover for another minute. Add chicken sausage. Stir and cover for another minute. Add artichoke hearts. Stir and cover for another minute.
- 4. In a medium sized bowl, whisk eggs. Pour egg mixture over potatoes and make sure to distribute evenly. Cover and cook for 6 minutes on medium heat.
- 5. Remove cover and add parsley. Place in oven and cook for 8 minutes.
- 6. Remove from oven and slice into 6 even slices. Serve immediately.
|Total Fat||13 g|
|Saturated Fat||3 g|
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