Sausage and Potato Frittata

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 8  eggs 
• 0.8 cup fontina divided grated
• 1 tablespoon chives fresh chopped
• 1 cup leeks light white green thinly sliced ( and parts)
• 0.5 cup milk 
• 1 tablespoon olive oil 
• 0.3 cup parmesan cheese grated
• 1 cup potatoes diced cooked
• 0.3 teaspoon salt 
• 1 cup sausage diced cooked (see Notes)

Equipment

• frying pan
• paper towels
• oven
• whisk
• slotted spoon

Directions

1. Preheat oven to 45
2. In a 10-in. ovenproof nonstick frying pan or well-seasoned cast-iron skillet, heat olive oil over medium heat, add sausage and saute until lightly browned, 7 to 10 minutes.
3. Transfer sausage with a slotted spoon to paper towels; reserving oil in pan.
4. Whisk together eggs, milk, chives, salt, and pepper. Stir in sausage and potato. Set aside.
5. Bring skillet to medium-high heat.
6. Add leeks and saut in reserved oil until softened, 1 to 2 minutes. Reduce heat to medium.
7. Add egg mixture and stir to combine. Cook 1 minute, then gently stir in 1/2 cup fontina and the parmesan. Cook without stirring until edges of frittata are set and the center is still a bit soft, about 2 minutes (edges should appear firm when pan is gently shaken; the top layer should appear wet).
8. Sprinkle remaining 1/4 cup fontina over top and transfer skillet to preheated oven.
9. Bake until eggs are fully set and the top is light golden brown, 5 to 7 minutes. If top has not browned, broil frittata about 5 in. from heating element, keeping oven door ajar, until lightly golden, about 1 minute.
10. Slice frittata into wedges.
11. Serve warm or at room temperature.