Sausage Frittata (using kielbasa, potatoes, peppers, onion)

1 (14 to 16 ounce) package kielbasa, low-fat or regular, thinly sliced
1 tablespoon olive oil
1 cup Spanish onion, chopped
1/2 pound red potatoes, blemishes removed & thinly sliced
1/2 cup sweet red pepper, seeded & chopped
5 large eggs
5 egg whites
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh parsley, chopped
1/4 cup grated Parmesan cheese

Saute sausage in a heavy 10-12 inch nonstick oven proof skillet over medium heat until sausage is cooked through. Remove sausage and drain on paper towels. Wipe skillet clean with paper towels.

Add oil to skillet and saute onion, potatoes and red pepper. Reduce heat to low; cover and cook until vegetables are tender, about 10-12 minutes, stir occasionally.

Return sausage to the pan. Gently stir together.

Meanwhile, whip eggs and egg whites together with salt, pepper and parsley. Slowly pour eggs evenly over the vegetables. Cover skillet and cook until frittata is set on the edges, but slightly liquid on top, about 10-12 minutes. Sprinkle with Parmesan.

Place skillet in a preheated broiler about 4 to 5 inches from the heat. Cook for 2 to 3 minutes or until eggs are set and a knife inserted in the center comes out clean.

Remove from oven. Loosen frittata with a spatula and slide onto a warm platter. Cut into 6 wedges.

Notes: For an unusual twist to an omelet, serve the Spanish-Italian open-faced version. Our recipe is made lighter with use of eggs and egg whites. This entree can grace your table at any time during the day...breakfast, brunch, lunch, or the quick Sunday night supper.

Servings: 6
Source: National Hot Dog and Sausage Council