Family Saturday Night Sausage And Potato Frittata

• 10 large eggs
• Salt and Fresh Ground Pepper to taste
• 12 ounces shredded Fontina Cheese
• 4 or 5 links of Hot or Mild Italian Sausage, cooked separately and sliced
• Olive Oil
• 3 tablespoons Butter
• 1 medium yellow onion, thinly sliced
• 4 or 5 Mint leaves, julienne sliced
• 1 red bell pepper, diced
• 1 banana pepper, diced
• 8 ounces button mushrooms, sliced
• 2 cloves of garlic, minced
• 4 or 5 New or Yukon Gold potatoes, cut into small chunks
• 1/2 teaspoon dried Italian seasoning

1. 1tn a separate pan fry sausages whole in a little oil until browned. Cool and slice sausages.
2. 2tn a large bowl, whisk the eggs and add a little water. Set aside.
3. 3tn a very large frying pan on medium heat, add olive oil and butter and saute the onions, bell pepper and banana pepper until tender, about 4 minutes.
4. 4ttir in the garlic and mushrooms and cook for another 2 minutes. Add the cooked sausage slices to the pan along with mint and Italian seasoning. When everything is par cooked add the eggs.
5. 5tdd the Fontina cheese and continue to cook until the edges are just starting to set, gently pulling the edges away from the side of the pan like making a French Omelette.
6. 6teanwhile, preheat your oven to 375u0b0F Place the Frittata in the oven until it puffs slightly and is gently firm to the touch, about 6 to 10 minutes.
7. 7tently shake the pan to loosen the Frittata and carefully slide it onto a serving plate, cut into wedges.
8. 8terve with a light lettuce and tomato salad dressed with olive oil, cider vinegar and salt and pepper.

eggs, salt, fontina cheese, italian sausage, olive oil, butter, yellow onion, mint leaves, red bell pepper, banana pepper, button mushrooms, garlic, new, italian seasoning

Taken from food52.com/recipes/53144-family-saturday-night-sausage-and-potato-frittata (may not work)