Fast Family Frittata

I love eggs served up anyway and Little Joy so far has too, so when I saw a recipe for a Frittata in my Parent's magazine, I knew we had to try it!

You need an oven proof pan (I used a cast iron skillet) for this recipe.

ALLERGEN WARNING: This recipe has eggs and salsa in it. Eggs are a known allergen and most doctors recommend waiting until 1 year. Salsa can be spicy but it was not spicy at all in my opinion, so I was not worried about it bothering Little Joy. Just use your discretion; perhaps try it yourself first then decide (I do that A LOT).

Ingredients:

• 1 Tbls olive oil
• 1/2 of a 20 oz package (or 2.5 cups) of frozen or refrigerated hash brown potatoes (check the nutrition facts to make sure there is little sodium added, also I used more than the recipe called for since my oven proof skillet is rather larger)
• Salt and pepper (optional)
• 4 oz smoked turkey sausage (or any pre-cooked meat of your choice really)
• 1 carton (15 oz) Egg Beaters Southwestern Flavor (if you cannot find this, use regular Egg Beaters and add 1/2 cup salsa to it; OR use real eggs--I just wanted to try something different)
• 1 oz Parmesan cheese finely shredded (eye ball it)

Steps:

1. Heat oil on medium in a large oven proof non stick skillet (I only had cast iron so it stuck a little but not too bad).
2. Add potatoes and sprinkle lightly with salt and pepper (optional).
3. Cook for 5-10 minutes (depends on if your potatoes where still frozen) or until the potatoes are lightly browned, stirring occasionally.
4. Press potatoes into uniform layer (this is when I realized I needed more potatoes to fit my large pan--they did not nearly cover the bottom of the pan so I just added more!)
5. Top potatoes evenly with turkey sausage/other cooked meat.
6. Cook uncovered, for 5 minutes, occasionally tilting skillet and lifting the frittata around the edges with a spatula to allow uncooked mixture to flow underneath.
7. Turn on broiler.
8. Broil 4-5 inches from the heat for 4-6 minutes or until the top is set.
9. Sprinkle with cheese.
10. Allow to stand 5 minutes before cutting (it should continue to cook while it cools).

Yield: 4-5 adult servings.

Serve: Serve warm and chopped coarsely or diced in sized appropriate for your baby's age/chewing abilities.

Timing: 12 months due to eggs. Ensure your baby can chew fairly well due to the meat in the dish; I might even recommend waiting until your little one has some molars at least part way in.

Storage: Refrigerator for several days. Do not recommend freezing.

Difficulty: 3 out of 5; I say this because it does require your full attention throughout the cooking process. It is easy and quick, but does require you to be very attentive.

Epicutie Rating: Yummy in the Tummy--see right side of page for descriptions

Little Joy could not fill herself up with this enough!!!! She said "MMMM" after most every bite! We will be making this again!!

I forgot to take photos of this frittata :( Be looking for another frittata posting soon too!