Sausage and Potato Frittata

INGREDIENTS

• 4 tsp oil
• 1 lb lean sweet Italian turkey sausage, casings removed
• 1 medium zucchini (about 6 oz), thinly sliced
• 8 large eggs
• 1 can (141/2 oz) sliced potatoes
• 1 can (83/4 oz) corn kernels
• 4 oz (half an 8-oz brick) 1/3-less-fat cream cheese (Neufchâtel), diced

PREPARATION

1. Heat 2 tsp oil in a nonstick 10-in. skillet over medium-high heat. Add sausage and zucchini. Cook, stirring and breaking up sausage with a wooden spoon, 5 to 6 minutes until sausage is cooked through and zucchini is tender. Let cool.

2. Meanwhile whisk eggs in a medium bowl, and drain the potatoes and corn. Stir sausage, zucchini, potatoes and corn into eggs, then stir in cream cheese. Wipe skillet clean.

3. Heat broiler (see Note). Heat remaining 2 tsp oil in skillet over medium-low heat, tilting skillet to coat bottom and half-

way up sides.

4. Add egg mixture, cover and cook 12 minutes or until eggs are set on bottom. Slide under broiler and cook just until eggs on top have set.

Note: If the skillet handle is plastic or wood, wrap it in a double layer of foil to protect it from scorching when placed under the broiler.