Sausage & Cranberry Fritatta
First time I made this recipe was at a gathering with about 17 online Friends for a Celebration of our Canadian Thanksgiving a few years ago. We had all "camped" at one of the Friends' house and had a 3-day feast and good ol' chin-wag! Folk came up from South Dakota, Pennsylvania, as well as from all over Ontario, Canada. The teenagers there even liked this casserole.What I like about it that I can "prep it" a day before and then just toss it together and bake. Try it, I am sure you'll like it too.
·2 small sweet potatoes, cooked & cubed
·1 tablespoon vegetable oil
·2 turkey sausages,( i used 1 package of 5-6-inch sausages)
·3/4 cup ocean spray sweetened craisins dried cranberries
·1/2 cup chopped onion
·1/2 tsp. each of salt, pepper, and crumbled dried sage leaves
·3 cups baby spinach leaves,(1 bag)
·4 each whole eggs & egg whites,(about 1/2 cup egg whites)
·1 & 1/3 cup 1% milk,( i only use homo)
·1 tablespoon dijon mustard
·1/2 cup shredded gruyere or white cheddar cheese
How to Make Sausage & Cranberry Fritatta
- Preheat oven to 350'F
Heat the oil in a 12-inch oven proof skillet set over medium heat.
- Crumble in the sausage meat;
Add the Craisions, onion,salt, pepper & sage.
Cook, stirring often until sausage is browned & onion is golden.
- Stir in the sweet potato & spinach; cook ONLY until the spinach is wilted.
Spread evenly into a 12-in baking dish.
- Whisk the eggs & egg whites with the milk & mustard.
Pour evenly over the vegetable mixture.
Sprinkle with cheese.
- Bake 30-35 minutes OR until set.