2 red potatoes (thinly sliced)
3 slices of bread (torn into small bits)
1 sweet onion (sliced and caramelized in some butter)
2 field roast sausages (sliced and browned)
1 cup mozz (shredded)
1/2 cup goat cheese (crumbled)
12 sprigs of thyme
S & P
Preheat your oven to 375 degrees. Mix the onion, eggs and bread together in a large bowl. Oil a large non-stick skillet and place over medium heat. Arrange the potatoes in a single layer. Pour egg mixture over potatoes and top with sausage. Cover and cook until the edge starts to set. Place into the hot oven for 10 minutes. Remove cover and add cheese. Cook until the center is not jiggly and the cheese is golden. Top with fresh thyme.
Local ingredients: potatoes, onions, eggs, thyme
A big thanks to Andria for hosting again this week. In addition to the frittata we had a wonderful tofu stir fry, caprese salad, guac, asparagus pie, and for dessert strawberry ice cream. To read more about our local food adventures click HERE.