Sausage And Potato Frittata

• 1 tablespoon olive oil
• 1 cup diced, cooked sausage (see Notes)
• 8 eggs
• 1/2 cup milk
• 1 tablespoon chopped fresh chives
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup diced, cooked potato
• 1 cup thinly sliced leeks (white and light green parts)
• 3/4 cup grated fontina cheese, divided
• 1/4 cup grated parmesan cheese

1. Preheat oven to 450u0b0. In a 10-in. ovenproof nonstick frying pan or well-seasoned cast-iron skillet, heat olive oil over medium heat, add sausage and saute until lightly browned, 7 to 10 minutes. Transfer sausage with a slotted spoon to paper towels; reserving oil in pan.
2. Whisk together eggs, milk, chives, salt, and pepper. Stir in sausage and potato. Set aside.
3. Bring skillet to medium-high heat. Add leeks and saute in reserved oil until softened, 1 to 2 minutes. Reduce heat to medium. Add egg mixture and stir to combine. Cook 1 minute, then gently stir in 1/2 cup fontina and the parmesan. Cook without stirring until edges of frittata are set and the center is still a bit soft, about 2 minutes (edges should appear firm when pan is gently shaken; the top layer should appear wet).
4. Sprinkle remaining 1/4 cup fontina over top and transfer skillet to preheated oven. Bake until eggs are fully set and the top is light golden brown, 5 to 7 minutes. If top has not browned, broil frittata about 5 in. from heating element, keeping oven door ajar, until lightly golden, about 1 minute.
5. Slice frittata into wedges. Serve warm or at room temperature.
6. Note: Nutritional analysis is per serving.

olive oil, sausage, eggs, milk, fresh chives, salt, freshly ground black pepper, potato, leeks, fontina cheese, parmesan cheese

Taken from www.myrecipes.com/recipe/sausage-potato-frittata (may not work)