My frittata always has sweet potatoes, and most of the time a white potato or two. The rest of the ingredients vary due to whatever I have on hand. I don’t actually measure ingredients and sometimes depending on how many veggies I’ve added I need to add more eggs than I mentioned below; the eggs should ‘almost’ cover the veggies.
2 white potatoes, sliced
2 sweet potatoes, sliced
1 onion, sliced
about 1/2 to 1 cup crumbled breakfast sausage (I use local, organically raised meats from Hollis Hills Farm in Lunenburg, MA)
2-4 chopped scallions
2 handfuls of a green vegetable such as broccoli, asparagus, zucchini, spinach or other leafy greens. I also add mushrooms on occasion, and on rare occasions I add grated cheese.
6-8 eggs, lightly beaten with about a half cup of milk
Spread all inside ingredients into a 9 x 13″ pan that has been lightly oiled with olive or other oil.
Pour beaten eggs evenly over veggies, the eggs should almost cover the ingredients.
Bake for 40-50 minutes. This will depend on how full the pan is. It’s done when potatoes are soft and egg is set.