One Skillet Sausage and Tomato Frittata (Gluten-free, Dairy-free)

Sausage & Tomato Frittata 

(gluten-free and dairy-free)

Last week, a dear friend surprised me with a gift of cookbook featuring gluten-free and dairy-free recipes.   Thanks again, Kathy!  When my original Mother's Day brunch plans in San Francisco fell through due to me and my toddler becoming sick, my husband, Rob, was nice enough to make this wonderful sausage and tomato frittata from my new cookbook.  It was absolutely delicious, especially with a healthy sprinkle of salt and pepper on top.   Rob topped his frittata with some spicy salsa.  We enjoyed it with a side of fresh melon salad and some bubbly.   It's flexible enough to make for breakfast, lunch, brunch, or dinner.  Hope you like it as much as we did!

 I LOVE a one-skillet meal.

Ingredients
4 gluten-free sausages (I prefer pork but you can also use turkey or a veggie substitute)
Sunflower oil
4 boiled potatoes (cooled and diced)
8 cherry tomatoes
4 eggs (beaten)
Salt & pepper

Instructions

• Preheat the broiler to medium-high.  Arrange the sausages on a foil-lined broiler pan and cook under the preheated broiler, turning occasionally, for 12-15 minutes, or until cooked through and golden brown.  Let cool slightly, then slice into bite-size pieces.
• Meanwhile, heat a little oil in a medium (10-inch) heavy skillet with an ovenproof handle over medium heat.  Add the potatoes and cook until golden brown and crisp all over, then add the tomatoes and cook for an additional 2 minutes.  Arrange the sausages in the skillet so that there is an even distribution of potatoes, tomatoes, and sausages.
• Add a little more oil to the skillet if it seems dry.  Season the beaten eggs to taste with salt and pepper and pour the mixture over the ingredients in the skillet.  Cook for 3 minutes, without stirring or disturbing the eggs.  Place the skillet under the preheated broiler for 3 minutes,  or until the top is just cooked.  Cut into wedges to serve.

Mother's Day brunch is served.  

Thanks for cooking (and for the flowers), Robert!

Recipe courtesy of Gluten, Wheat, & Dairy Free, Parragon Books Ltd., UK.