Sausage Zucchini Frittata

This can obviously be served for breakfast, but it is filling enough that we have it for dinner.  Leftovers are also great!

Sausage Zucchini Frittata

Recipe modified from J&M Walkenhorst

1 lb. sausage

2-3 c. cubed or shredded potatoes (cooked)

1/2 c. onion, diced

2 c. 1/2" cubed zucchini

10 eggs, beaten

salt, pepper and garlic powder to taste

In a large, non stick skillet, cook sausage with onions until meat is browned.

Add potatoes and zucchini, and stir to combine.

Season with salt, pepper and garlic.

Cook until potatoes and zucchini are browned, flipping occasionally, adding olive oil if necessary.

Pour beaten eggs evenly over everything.

Reduce heat to medium-low and cover, letting cook until bottom is done, about 5-7 minutes.

Flip frittata to cook the top (if it is too big, cut it in half or fourths and flip each piece at a time.

Cover and cook through completely, about 5-7 more minutes.

We served ours topped with salsa - shredded cheese would also be fabulous!