Saturday, January 9, 2010


2 tbs olive oil
1 medium onion
2 medium potatoes
1 small sweet potatoes peeled and thinly sliced
salt and pepper
8 beaten eggs
1 cup of fennel turkey sausage
1/2 cup mushrooms sauteed
3 tbs gorgonzola
1/2 cup parmesaen

Heat the oil in a medium nonstick skillet over medium heat. Add the onions, then arrange the potatoes over the onions. Sprinkle with salt and pepper. Cover and cook without disturbing for 10 minutes, until tender. Test with fork, if not done, cook for 3 to 4 minutes. Stir the potatoes and onions to mix. Sprinkle sausage and mushrooms over potatoes and onions then pour eggs evenly over the potatoes, sausage and onions. Cover and cook for 12 minutes.
Carefully place a large plate over the tog skillet. Wear a pair of oven mitts while you turn the plate over. Slide the uncooked side back onto the skillet . Sprinkle with cheese and cook uncovered for 4 to 6 minutes.
Serves about 4.

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