Categories: Appetizers

Ingredients

• 4-6 Italian sausage, cooked and cut into 1/2-inch pieces
• 1 sweet potato or potato, small and diced
• 1/4 cup each red or green pepper, asparagus, and zucchini, chopped
• 1 garlic clove, minced
• 3 to 4 cherry tomatoes, sliced
• 1/4 cup Parmesan, divided
• Black pepper and kosher salt, to taste
• 2 tbsp olive oil
• 1/4 cup leeks or onion, diced
• Generous sprinkle of oregano or dried thyme
• 4 eggs, large

Directions

1. Heat the olive oil over medium heat in a large, deep oven-safe skillet. Once hot, add in the potatoes and sprinkle with pepper and salt to taste. Cook for a couple minutes, stirring frequently. Add in the green peppers, onion, asparagus, and zucchini. Lightly season again with pepper and salt.

2. Continue to cook the vegetables until the potatoes are almost tender and then add in the garlic. Cook for a minute or two more, stirring frequently.

3. Add in the cherry tomatoes along with cooked sausage or meatballs; give everything a good stir until heated through.

4. Now, beat eggs with a pinch of pepper and salt in a medium sized bowl. Transfer the seasoned eggs over the veggies in the skillet and sprinkle with half of the Parmesan. Add in the thyme and continue to cook until the eggs are approximately half-way cooked.

5. Place the skillet to the oven and bake until the frittata starts browning and eggs are almost set. Don’t forget to check the things after every 3 to 4 minutes. Don’t overcook.

6. Once cooked through, place the frittata out onto a large cutting board and let it sit for a couple of minutes before cutting into two pieces. Sprinkle the leftover Parmesan on top of the frittata. Serve warm and enjoy.

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