This smoky, savory, and filling frittata is going to be a breakfast-time winner. Its hearty ingredients will win over your morning crowd. Start by cooking smoked sausage and sliced baby red potatoes in a piping hot skillet. This will give the sausage a nice golden crust and ensure the potatoes are nice and tender for your frittata. Be sure to grease the inside of your slow cooker so that nothing sticks during the cooking process. Next, you’ll layer the ingredients starting with the sausage and potatoes. A mixture of eggs, milk, parsley, chives, salt, and pepper comes next. You won’t want to skimp when it comes to adding the shredded Monterey Jack cheese. It will give your frittata a deliciously gooey topping. Once all your ingredients have been added to the slow cooker, close the lid and cook on the low setting until the frittata is set. Plan for around two and a half to three hours of cook time. After plating, top each serving with chopped fresh flat-leaf parsley and chopped fresh chives.
1/2 pound smoked sausage, cut into 1/4- to 1/2-inch slices
1/2 pound baby red potatoes, cut into 1/4-inch slices
10 large eggs
1/3 cup milk
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 ounces Monterey Jack cheese, shredded (about 1 cup)
How to Make It
Cook sausage and potatoes in a large nonstick skillet over medium-high, stirring often, until sausage browns and potatoes are lightly browned and slightly tender, about 10 minutes. Drain grease from skillet.
Lightly grease a 5- or 6-quart slow cooker with cooking spray. Spread sausage and potatoes in slow cooker. Whisk together eggs, milk, parsley, chives, salt, and pepper in a medium bowl; pour egg mixture over sausage and potatoes. Sprinkle evenly with Monterey Jack cheese. Cover and cook on LOW until set, about 2 1/2 to 3 hours.