Potato, Egg and Sausage Frittata

 

4

eggs or 8 egg whites

1/4

cup fat-free (skim) milk

1

teaspoon olive oil

2

cups frozen country-style shredded hash brown potatoes (from 30-oz bag)

4

frozen soy-protein breakfast sausage links (from 8-oz box), cut into eighths

1/4

teaspoon salt

1/8

teaspoon dried basil leaves

1/8

teaspoon dried oregano leaves

1 1/2

cups chopped plum (Roma) tomatoes (4 medium)

1/2

cup shredded mozzarella and Asiago cheese blend with garlic (2 oz)

Freshly ground pepper, if desired

• 1 In small bowl, beat eggs and milk with fork or wire whisk until well blended; set aside.
• 2 Coat 10-inch nonstick skillet with oil; heat over medium heat. Cook potatoes and breakfast links in oil 6 to 8 minutes, stirring occasionally, until potatoes are golden brown.
• 3 Pour egg mixture over potato mixture. Cook uncovered over medium-low heat about 5 minutes; as mixture begins to set on bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Cook until eggs are thickened throughout but still moist; avoid constant stirring.
• 4 Sprinkle with salt, basil, oregano, tomatoes and cheese. Reduce heat to low; cover and cook about 5 minutes or until center is set and cheese is melted. Sprinkle with pepper.