Kielbasa Frittata & Rosemary Roasted Potatoes.

Start with the potatoes.

Rosemary Roasted Potatoes

6 red potatoes cubed

2 Tbs Olive Oil

2 tsps Crushed Rosemary
2 tsps Paul Prudhomme’s Meat Magic (this is the most perfect seasoning ever IMO)

Salt & Pepper to taste.

Pre-Heat oven to 375

Mix ingredients in a large bowl to coat the potatoes. Spread potatoes on a baking sheet. Set aside bowl.

Bake potatoes 30 - 45 minute turning every 15 minutes until fork tender. Broil the potatoes for 3 - 5 minutes turning once to get them browned & crispy.

Kielbasa Frittata

1 lb Keilbasa cut in to bite sized pieces

8 oz frozen peppers & onions.

8 eggs

1 cup shredded cheddar cheese

Parmesan Cheese

Salt & pepper to taste.

Cook kielbasa on high in a pan with a 1/4 cup of water. Stir frequently. After about 3 minutes add onions and peppers. Stir frequently. Cook until most of the liquid is gone before adding the eggs.

Meanwhile, beat eggs in the bowl saved from the potatoes. Add cheddar cheese to the eggs. Pour egg mixture in to kielbasa pan, turn the heat down to low. Stir to evenly mix. Sprinkle with Parmesan Cheese, salt, and pepper. Broil for 2 - 3 minutes.

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