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Source: America's Favorite Food Associations

Turkey, Sausage and Potato Frittata
A great breakfast that is perfect for those lazy weekend mornings.
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Serves: 8
Prep Time: 15 minutes
Cook Time: 50 to 60 minutes
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1 pound turkey breakfast sausage
1 tablespoon olive oil
2 pounds red potatoes, cut into 1/4 inch slices
1 large onion, halved and cut inot 1/4-inch slices
1/2 teaspoon (or to taste) salt, divided
1/2 teaspoon (or to taste) pepper, divided
2 packages frozen egg substitute, defrosted

In 11-inch non-stick, oven-proof skillet, over medium-high heat, saute turkey sausage 5 to 7 minutes or until turkey is no longer pink. Drain well, remove sausage and reserve, Wipe skillet with paper towel.

Add oil to skillet. Layer 1/2 of potato and 1/2 of the onion slices, sprinkling with 1/4 teaspoon each salt and pepper. Repeat with re- maining potato, onion, salt and pepper. Cover skillet and cook vegetables 15 to 20 minutes or until vegetables are tender, gently stirring 1 to 2 times. Remove skillet from heat and cool 5 minutes. Carefully fold in cooked sausage, not breaking potato slices. Pour egg substitute over turkey and potatoes.

Bake, uncovered, at 325 degrees F. 30 to 35 minutes or until knife inserted in center comes out clean. Allow to set 5 minutes.

To serve, loosen sides and invert on large platter. Sprinkle with parsley, if desired. Cut frittata into 10 wedges.

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