The Big Frittata

From the West End Community Church cookbook

• 2 Tbsp olive oil
• 8 oz kielbasa thinly sliced
• 1/2 bag frozen hash browns
• 1 red bell pepper, chopped
• 1 garlic clove, minced
• 1/2 cup grated Parmesan
• 8 eggs, beaten
• 2 tsp basil
• 1/4 cup water
• salt and pepper to taste

Heat oil in a large oven proof skillet over medium high heat. Add sausage, potatoes, water, salt, pepper and garlic to skillet. Cover and steam/saute for 4-5 minutes or until potatoes are just cooked and sausage loses its raw color. Remove lid; add peppers, cook 4-5 more minutes unti liquid evaporates and ingredients start to brown.

Meanwhile, lightly beat eggs with Parmesan, basil, salt and pepper. Shake the skillet to evenly distribute the ingredients, then add the eggs. Without stirring, cook until they start to set around the edges, 1-2 minutes. Place the pan in the oven at 400º and bake until eggs are puffed and set, 10-12 minutes. Slide or invert onto a large plate, cut into wedges and serve.