Saturday, March 25, 2017

Saturday Recipe

For those of you who are interested, my extraction wounds are coming along fine, thanks. Almost back to normal eating.

Here's another frittata recipe. They are so easy to make and so tasty. I am not quite sure what sausage crumbles are, but crumbled sausage meat would, I assume be the same.

Sausage Frittata

1 (9 5/8 ounce) package pork sausage, crumbles
2 cups red potatoes, cubed and cooked
8 eggs
1/4 cup Parmesan cheese, grated
1/4 tsp salt
1/4 tsp ground black pepper
1/2  cup tomatoes, seeded and chopped
2 green onions, thinly sliced

1. Cook sausage in large nonstick skillet over medium heat 4-5 minutes or until hot. Stir in potatoes.

2. Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture.

3. Cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath. (Do not stir.).

4. Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set.

5. Top with tomato and onions. Cut into 8 wedges to serve.

Servings: 8


Have a great weekend.


  1. Hi Jo - glad things are healing. Love frittatas and always make them for picnics, parties etc ... have a good weekend - cheers Hilary

    1. Thanks Hilary. They are a great dish for any occasion aren't they?

  2. Pork sausage crumbles are fully cooked pieces of ground pork for the cook too lazy or busy to cook them from raw. Glad to know your extractions are doing well.

    1. Thanks for the explanation Denise, I figured it was something like that. Yes, almost back to normal. I can even drink hot coffee again LOL

  3. I'm glad that you are healing up nicely. That frittata looks delicious. I could go for one right now...if someone else fixed it for me.

    1. Thanks JoJo. For a girl who makes birthday cakes like the one I saw on FB, Frittatas shouldn't present you any problems.

  4. Delicious!! Look forward to trying it out. Really pleased you are healing nicely - just in time for Spring :) Take care, Jo and thanks for sharing your yumminess :)

    1. Thanks Nicola. Spring, when does that arrive?