Italian Potato Frittata
Classic Italian-style omelet loaded with mashed potatoes, ground sausage, chopped onions, bell peppers, and mozzarella and Parmesan cheeses.
Serving size: 8 oz.
Instructions
| Ingredient | Quantity | Instructions |
|---|---|---|
| Olive oil | 1/4 cup | In large stockpot, heat oil. Add onions and bell peppers; saute 5 minutes. Stir in garlic salt and pepper. |
| Onions, very finely chopped | 2 qt. | |
| Green bell peppers, diced | 1 lb. | |
| Red bell peppers, diced | 1 lb. | |
| Garlic salt | 2 tbsp. | |
| Black pepper, cracked | 1 tbsp. | |
| Water | 1 gal. | Add water; bring to a boil. Stir in Potato Pearls. Alternately, Potato Pearls® Golden Extra Rich can be used in this recipe. |
| Potato Pearls® Extra Rich | 1/2 carton | |
| Sausage, ground | 4 lb. | Heat convection oven to 325° F (375° F for conventional oven). Cook sausage; drain. Stir in potato mixture, eggs, cheeses, parsley and Italian seasoning. |
| Egg substitute or liquid eggs | 3 qt. | |
| Mozzarella cheese, grated | 1 qt. | |
| Parmesan cheese, grated | 3 cup | |
| Parsley, fresh, chopped | 1 cup | |
| Italian seasoning, commercially prepared | 2 tbsp. | |
| Mozzarella cheese, grated | 1 qt. | Spray 2 sheet pans with nonstick cooking spray. Divide egg mixture between the 2 pans; spread evenly. Sprinkle 2 cups mozzarella cheese over each pan. Bake 35 to 40 minutes or until golden and set. |
| Marinara sauce, commercially prepared | 3 qt. | Top each serving with about 1/4 cup marinara sauce. |
Nutritional Information Per Serving
| Calories — 370 | Protein — 20.1 g | Fat — 22.7 g |
| Carbs — 22.0 g | Iron — 2.2 mg | Sodium — 1399.0 mg |
| Potassium — 540.1 mg | Zinc — 2.1 mg | Vitamin A — 1254.7 IU |
| Riboflavin — 0.4 mg | Niacin — 2.6 mg | Calcium — 325.9 mg |
| Cholesterol — 263.5 mg | Vitamin B6 — 227.1 mcg | Vitamin B12 — 1.1 mcg |
| Thiamine — 0.3 mg |