Recipe provided by Philip Jones
1 Tablespoon butter
1/3 Cup chopped shallots or sweet onion
8 Habbersett Quick & Easy sausage links, cut into 1/4 inch pieces
6 large eggs
1/4 Cup milk or half and half
1 Cup diced cooked potatoes or thawed frozen diced hash brown potatoes
1/2 Cup bottled roasted red pepper strips, drained
1/2 Teaspoon salt
1/4 Teaspoon freshly ground black pepper
3/4 Cup shredded sharp cheddar cheese
Melt butter in a 10-inch nonstick skillet over medium heat. Add shallots; cook 1 minute. Add sausage; cook 6 minutes or until sausage is cooked through and shallots are tender, stirring frequently. Meanwhile, in a large bowl, beat eggs with milk. Add potatoes, roasted pepper, salt and pepper; mix well. Stir egg mixture into cooked sausage mixture in skillet, combining well. Cook 8 minutes or until bottom of frittata is golden brown, lifting edges with a spatula to allow uncooked eggs to flow to bottom of frittata. After the bottom has browned and the center is still wet, top with cheese and place skillet under the broiler or in a hot oven to finish cooking. If the skillet is not oven-proof, wrap the handle in foil. Cut into wedges.
Makes 4 servings.