Gluten Free Mushroom and Sausage Fritatta

The folks over at Peanut Butter Etouffee are hosting a recipe challenge called The Second Annual Peanut Butter ´Etouffee Pullet Surprise The recipes entered into this contest must contain eggs. And, as always, recipes I post must be gluten free. This one fits both requirements. As you can see, it was served on some of my finest dinnerware:

Most days I try to include some veggies in most of our meals, including breakfast. Our favorite breakfast menu is fritatta with grits. I try to vary the ingredients in the fritatta to keep from eating the same thing day after day. Here is one of our favorite combinations:

Mushroom, Potato, and Sausage Fritatta

2 small red potatos
½ medium onion, chopped
½ cup sliced mushrooms
¼ lb pork sausage
1 tablespoon butter
3 eggs
salt and pepper to taste

Peel and dice the potatoes. Place in a microwave proof dish with a couple tablespoons water, cover, and microwave for 8 minutes, or until soft. Drain

Crumble up the sausage and cook until browned in a large skillet with a lid. Remove sausage from pan, and drain off the grease. Melt the butter in the pan. Add onion and mushrooms and sautee until onions are clear. Add potatoes and sausage, and sautee one minute more. Add salt and pepper to taste. Crack the eggs into a bowl and scramble well. Pour eggs over meat and vegetables in the pan, cover with the lid, and turn heat to low. Cook for two minutes, then turn heat off. Let sit another 5 mintues before serving. This serves two hungry adults.

Other vegetables we like to add are asparagus, zuchinni, yellow squash, bell peppers, fresh green beans, or broccoli. You can also substitute ham, bacon, chopped roasted pork, leftover roasted chicken, or smoked sausage for the pork sausage. Just use whatever you like. The possibilities are endless.