Serves 4

  • 2 TBS olive oil or butter
  • 4 oz mushrooms, sliced
  • 1/2 large onion, chopped
  • 1/2 red pepper, chopped
  • 2 cups potatoes, cooked and chopped
  • 2-3 tsp. s.a.l.t. sisters Steakhouse Seasoning, divided
  • 1 pound sausage, cooked & crumbled
  • 8 eggs
  • Sea salt and freshly ground pepper
  • ½ cup heavy cream
  • 1 1/2 cup sharp cheddar cheese, shredded
  • Preheat oven to 350 degrees



Heat oil or butter in large ovenproof skillet (I like cast iron) over medium-high heat. Sauté mushrooms until browned. Add the onions and red pepper, sauté until tender.

Add the potatoes, season with 1-2 tsp. Steakhouse Seasoning, sauté to warm the potatoes and crisp slightly, reduce heat. Add sausage. In a medium bowl, whisk eggs, cream and 1 tsp. Steakhouse Seasoning; pour over mixture in sauté pan. Cook 4 to 5 minutes until eggs are just set. Sprinkle cheese over frittata and place in oven. Cook until cheese is melted and eggs are completely set. Let frittata stand for a few minutes before serving.