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The Wildflower Inn

Falmouth, Massachusetts

Specialty Recipe

Wildflower Fritatta

1 pound pork sausage
1 large onion, finely chopped
2 cups frozen hash browns
1 cup cheddar cheese
3 Tablespoons all-purpose flour
8 eggs, beaten
1 cup ranch dressing
1/2 cup milk
1/2 cup Monterey Jack cheese and Cheddar cheese, finely shredded
1/2 cup red or green pepper - optional, chopped
1/2 cup mushrooms- optional, chopped
1 green onion - optional

Preheat oven to 325 degrees.

In a large skillet over medium heat, saute sausage, onion, and any other vegetables, breaking up the sausage and cooking until the meat is no longer pink. Drain the sausage mixture and let it cool. Transfer the mixture to a large bowl and add the potatoes and cheddar cheese and toss to mix. (The recipe can be made one day ahead to this point and refrigerated.) Stir the flour into the mixture. Beat the eggs in a large bowl and add the dressing. Pour milk into dressing bottle and shake, then pour milk into the egg mixture and mix. Add egg mixture to sausage mixture and mix. Spoon the mixture into greased mini bundt pans without the center stem, filling each tin 3/4 full.

Bake 25 to 30 minutes or until the fritattas are set and golden brown. Invert tins onto cookie sheet. Pour salsa into center hole and sprinkle top with shredded Monterey Jack and Cheddar, put sprig of cilantro into center hole. Sprinkle chopped cilantro or chopped chives around dish.

Serving Ideas: Serve with corn muffins or corn sticks

Notes: Garnish with edible flower (Yellow Pansy). Other decorative pans can be used: cupcake tins, mini loaf, mini angel food, etc.

Serves: 8

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