Breakfast Frittata

from Camp Chef Antelope Jamboree & Sous Chef Chamomile
ingredients
all
4 whole potatoes
10 whole eggs
(organic is a must with eggs)
1 tsp turmeric spice
salt
to taste
pepper
to taste
2 links organic chicken sausage
optional
olive oil
1 whole red bell pepper
cut into slices, can use green too
parmesan cheese
shredded (optional)
avocado
sliced into wedges
cilantro
for garnish
1
Preheat oven to 400°F.
2
Bring a medium sized pot of water to a boil with potatoes. Boil 15 minutes, or until soft when pierced with a fork. Allow to cool and slice into 1/4" slices, set aside.
3
In a bowl whisk the eggs, turmeric, salt and pepper, set aside.
4
In a medium sauté pan, cook the chicken sausage links until browned on both sides. Then cut into pieces and set aside.
5
In a 10" or 12" cast iron skillet, or other oven-friendly pan, fry potato slices in oil, turning once, until starting to brown.
6
Remove potatoes from heat. Pour in egg mixture. Add sausage if desired. Top with bell pepper slices.
7
Place in oven for approximately 10 minutes, or until golden brown and a tooth pick inserted in the middle comes out clean.
8
Top with parmesan, avocado slices, and cilantro.
9
Cut into wedges and serve hot.