Preheat oven to 450 degrees.
Whisk together the eggs, cream fraiche, parsley,
half of the Gouda and season with salt and pepper.
And/or any other seasonings you like.
In a 12 inch non stick oven proof skillet, heat
the oil over medium high heat. Cook the sausage
until starting to brown. Add the potatoes and cook
for a couple more minutes. Add the onion and bell
pepper and cook soft and brown.
Remove from heat and pour the egg mixture over
the top, stirring to distribute the vegetables.
Sprinkle with part of Jack and Gouda.
Bake until the center is set. 12-14 minutes.
Run a spatula around the edge of the frittata
and carefully slide onto a serving platter.
Originally Submitted
4/3/2016
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