Cheesy Potato Frittata

• 1/4 pounds Sausage, Ground
• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter
• 1 cup Red Potato, Diced
• 1/2 cups Yellow Onion, Diced
• 1/2 cups Mushrooms, Sliced
• 2 sprigs Fresh Thyme (or 1 Teaspoon Dried Thyme)
• 6 whole Eggs
• 2 Tablespoons Milk
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• 4 ounces, fluid Colby Jack Cheese, Cubed Or Shredded
• 2 whole Scallions, Diced

1. Preheat oven to 375u0b0F.
2. In an oven proof skillet over medium heat, brown sausage and crumble. When cooked, set aside and wipe grease from pan with a paper towel.
3. Increase heat to medium-high and add olive oil and butter to pan. When hot, add potatoes, saute for 5 minutes. Add onions, mushroom and thyme and saute 10 minutes longer until potatoes are golden and fork tender.
4. Meanwhile, in a large bowl, whisk together eggs, milk, kosher salt, and pepper in a large mixing bowl. Add cheese and scallions when and stir to combine.
5. Arrange potatoes, mushrooms, and onion mixture in one layer in your skillet and pour the egg mixture over everything.
6. Put the frittata in the oven and bake for 15-20 minutes. Make sure to use caution (and a heavy duty oven mitt) when removing frittata from the oven.
7. Let cool 5 minutes. To serve, run a small knife along the edges and cover the top with a plate. Using both hands (and once again, oven mitts) flip skillet so that he frittata sits beautifully on your plate. Or keep it rustic and remove portions from the skillet.

sausage, olive oil, butter, red potato, yellow onion, mushrooms, thyme, eggs, milk, kosher salt, freshly ground black pepper, cheese, scallions

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/cheesy-potato-frittata/ (may not work)