Easy Frittata inspired by Chicago deep-dish pizza. A crisp potato crust is loaded with your favorite Italian flavors, then topped with cheese and served with marinara. Perfect for brunch or quick dinner
Author: Seasonal Muse
Serves: 8
Ingredients
For the Hash Brown Crust:
1 pkg shredded potatoes (Simply Potatoes) is what I recommend
2 Tbs. cornstarch
2 tsp. olive oil
For the Frittata:
3 links turkey Italian sausage, cooked and chopped
½ cup mushrooms, sliced
½ jar roasted red peppers, thinly sliced
½ red onion, thinly sliced
½ cup artichokes hearts, patted dry and chopped
12 eggs
½ cup of milk
⅛ tsp black pepper
½ tsp salt
½ tsp. dried basil.
1 jar marinara sauce - use your favorite.
Instructions
Preheat oven to 425
In a cool oven-proof skillet - wipe surface with olive oil.
Mix potatoes with 2 Tbs. corn starch. Press potatoes into pan using a back of a measuring cup to form a crust. Bake for 20 minutes until edges of pototoes are crisp. Remove from oven. Reduce oven to 375
In a medium bowl, crack the eggs and whisk to lightly beat. Add ½ cup milk, ½ teaspoon salt, ⅛ teaspoon pepper and ½ teaspoon dried basil. Whisk lightly to combine.
Layer ingredients on top of crust. Top with egg mixture. Crumble goat cheese and sprinkle mozzarella to distribute.
Place skillet on medium-high heat, cook 6-7 minutes, until the filling heats and eggs begin to set.
Return skillet to the oven, bake 15-20 minutes. Ready when top is golden brown and filling is set.
Cut into wedges, and serve with warm marinara sauce spooned over the top.
Notes
Refrigerate leftovers and reheat 1-2 minutes in the microwave.
Recipe by Seasonal Muse at https://www.seasonalmuse.com/italian-frittata/