Source: Manuel Villacorta, M.S., RD | Category: Breakfast, Entrees

Potato & Chicken Sausage Frittata

Frittatas are a great meal option because they can be served for breakfast, lunch, or dinner. Using hearty ingredients, like potatoes and artichokes, add a boost of flavor and extra nutrition. Canola oil’s high heat tolerance allows me to go seamlessly from the stove top to the oven.

Potato chicken frittata recipe made with canola oil by Manuel Villacorta

Ingredients

2 Tbsp canola oil 30 mL
1 lb red potatoes, peeled and sliced into ¼ inch (0.6 cm) slices 500g
1/2 medium red onion, diced
2 chicken sausage links, sliced into ½ inch (1 cm) slices (about 6 oz/170 g)
1 can (14 oz/396 g) artichoke hearts in water, drained and sliced into strips
8 eggs
1/4 cup parsley, chopped 60 mL

Instructions

1. Preheat oven to 350 F (180 C).
2. Heat a medium sized, oven-proof skillet on medium-high heat for about 3 minutes. Add canola oil and warm up for another minute. Place potatoes in the skillet, cover and reduce to medium heat. Cook for 5 minutes, occasionally stirring around.
3. Add onions. Stir and cover for another minute. Add chicken sausage. Stir and cover for another minute. Add artichoke hearts. Stir and cover for another minute.
4. In a medium sized bowl, whisk eggs. Pour egg mixture over potatoes and make sure to distribute evenly. Cover and cook for 6 minutes on medium heat.
5. Remove cover and add parsley. Place in oven and cook for 8 minutes.
6. Remove from oven and slice into 6 even slices. Serve immediately.

Yield

serving size

1 slice

nutritional analysis

Calories	270
Total Fat	13 g
Saturated Fat	3 g
Cholesterol	270 mg
Carbohydrates	21 g
Fiber	3 g
Sugars	2 g
Protein	17 g
Sodium	670 mg
Potassium	463 mg

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Course

Preparation

Diets

DIY