Frittata

You can use any meat and veggie combo you like in your frittata... The recipe below is my own so I don't have exact measurements, just use whatever looks good to you! I served the frittata with buttermilk drop biscuits from America's Test Kitchen.

2 Italian Sausage, one spicy, one sweet, about 2/3lb. 

1 red pepper, chopped

3 medium red potatoes

fresh parsley

cheddar cheese

12 eggs

3 Tbs half and half

olive oil

S&P

Pre-heat the broiler but leave your oven rack in the middle position.  Cut potatoes into bite size cubes. Place in a glass bowl and microwave for 7 or 8 minutes, stirring a couple of times, until starting to cook. 
 
Meanwhile, remove sausage from its casing, crumble into a large skillet and cook through. When done, drain the fat and set the sausage aside in another bowl. 
Add a little olive oil to the skillet and saute red pepper until soft, set aside with the sausage. 
Add a little more olive oil to the skillet and add the potatoes. Cover and cook until lightly browned and cooked through, stirring often. 

Beat together eggs, half and half, some chopped parsley, some shredded cheese, and S&P. Add the sausage and peppers back to skillet with the potatoes. 
Add the egg mixture to the skillet. Cook, stirring with a rubber spatula, until the eggs just begin to cook and clump together, about 3 or so minutes. The eggs should still be soft and wet. 
Spread evenly over the bottom of the pan and let cook about 30-45 seconds until the bottom of the eggs begin to set. 

Put the skillet in the oven under the broiler for 3-4 minutes until it begins to brown and is completely set.
Remove from oven (make sure you use oven mitts to grab the skillet! I've made the mistake, ouch!)
Loosen sides of frittata with a rubber spatula and slide it out of the pan onto a plate. (again, make sure you don't grab the handle of the skillet without a mitt!)
Cut into slices.