3 sausage links, removed from the casing (any kind you like- sweet or hot italian, chorizo, etc)
1 shallot, chopped
3 russet (or yukon gold) potatoes, peeled and cubed
1 zucchini, sliced into half moons
1 clove of garlic (optional)
1/2 cup of half and half, or heavy cream
1 cup of goat cheese
Parmesan cheese, optional
Salt and pepper, to taste
Serving size - 6
Approximate time to make- 40 minutes
- Preheat your oven to 375.
- Take out a large cast iron skillet and add the sausage to a cold pan. Bring the pan up to a high heat and break the meat up with a spoon. Cook until browned and completely cooked through, then remove and set aside. In the same pan, cook the shallots and potatoes in the rendered sausage fat. Season with 1/2 teaspoon salt, pepper, and thyme and cook until potatoes have softened slightly, about 5-7 minutes. Then, add in the zucchini, garlic, and a pinch more salt, pepper, and thyme and cook for 1 minute. Taste for seasonings. If you don't have a cast iron skillet, then remove the veggies from your saute pan and add them to a baking dish (13x9, 9x9, whatever you have is fine).
- Next, whisk together the eggs, half and half, and 1 teaspoon of salt and pepper. Pour the egg mixture on top of the skillet (or baking dish) and crumble goat cheese on top. I also sprinkled Parmesan cheese on top, but completely optional! You could also add Gruyere, or mozzarella, or any other cheese of your choice! Then, finish with fresh thyme and bake for 20-25 minutes, or until the eggs have cooked through and the frittata has set! Let it rest for 15 minutes or so before slicing and enjoy!