Extra Virgin Olive Oil
4 oz mushrooms, sliced
½ medium onion, chopped
½ red bell pepper, chopped
2 cups potatoes, cooked and chopped
1-2 tsp s.a.l.t. sisters Charmane's Bread Dip
2 tsp garlic, minced
1 lb sausage, cooked and chopped
Sea salt and freshly ground pepper
½ cup heavy cream
1 cup sharp cheddar cheese, shredded
Preheat oven to 350°.
Heat EVOO in a large oven-proof skillet (we like cast iron) over medium-high heat.
Sauté mushrooms until browned.
Add the onions and red bell pepper, sauté until tender.
Add the potatoes, season with Charmane’s Bread Dip and black pepper.
Sauté to crisp up the potatoes, then reduce heat.
Add garlic and sausage, sauté about 2-3 minutes.
In a medium bowl, whisk eggs, cream, sea salt and pepper.
Pour over veggie mixture in sauté pan.
Cook undisturbed for 4-5 minutes until eggs are just set.
Sprinkle cheese over frittata and place in oven.
Cook until cheese is melted and eggs are completely set.
Let frittata stand for a few minutes outside of the oven before serving.