Cheesy Potato and Sausage Frittata

 

6

oz bulk light turkey and pork sausage

4

cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag)

1

carton (8 oz) fat-free egg product (1 cup) or 4 eggs, lightly beaten

1/4

cup fat-free (skim) milk

1/8

teaspoon ground red pepper (cayenne)

1/8

teaspoon pepper

1/8

teaspoon fennel seed, crushed, if desired

1/2

cup finely shredded reduced-fat Cheddar cheese (2 oz)

• 1 Heat 12-inch nonstick skillet over high heat. Add sausage; cook 4 to 5 minutes, stirring frequently, until no longer pink. Remove sausage from skillet; drain on paper towels. Return sausage to skillet. Gently stir in potatoes.
• 2 In small bowl, mix egg product and remaining ingredients except cheese until well blended. Pour egg mixture evenly over potato mixture; cover and cook over medium-low heat 10 minutes.
• 3 Uncover; cook 5 to 8 minutes longer or until egg product mixture is set but still moist on top. Remove from heat. Sprinkle cheese over top. Let stand 3 to 5 minutes or until cheese is melted. Cut into wedges to serve.