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Spanish Frittata

Active Time: 30 minutes • Total Time: 55 minutes • Serves: 8


1 package (16 ounces) Schnucks medium pork sausage
1 package (20 ounces) refrigerated shredded hash browns
1 package (5 to 6 ounces) baby spinach
12 Schnucks large eggs
3 cup Schnucks vitamin D whole milk
1 jar (12 ounces) sliced sweet peppers, drained well, or 1 jar (10 to 12 ounces) roasted red peppers, drained and cut into 1/4-inch-thick slices
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1. Preheat oven to 375°F. Preheat oven-safe, nonstick 12-inch skillet over medium heat 2 minutes. Add sausage and cook 8 to 10 minutes or until sausage is no longer pink, breaking up sausage with side of spoon into very small pieces. With slotted spoon, transfer sausage to plate. To drippings in skillet, add hash browns. Cover and cook 15 minutes or until very tender and golden brown, stirring occasionally. Stir spinach into potatoes; cover and cook 2 minutes longer to wilt spinach.

2. Meanwhile, in large bowl, with whisk, beat eggs and milk until well blended. Stir sausage, sweet peppers, thyme, salt and black pepper into potato mixture. Spread potato mixture evenly in skillet; pour egg mixture on top.

3. Bake 20 to 25 minutes or until center is set. Remove from oven; let stand 5 minutes. Run rubber spatula around edge of skillet; slip frittata out of skillet onto large serving plate. Cut into 8 equal wedges to serve.


Each serving: about 434 calories, 31 g total fat (11 g saturated),
358 mg cholesterol, 814 mg sodium, 19 g carbohydrate,
4 g fiber, 18 g protein