ABSTRACT
Tired of the monotony of Jethro-sized bowls of cereal morning after morning? Break the habit with this incredible frittata! “I used to be satisfied with just cheese and eggs—not anymore,” PJ says.
1 (16-ounce) tube sausage
2 garlic cloves, minced
3 tablespoons olive oil
2 large russet (baking) potatoes, peeled and diced into 1/4-inch pieces
2 cups corn kernels (10 ounces), thawed if frozen
4 large eggs
4 ounces mozzarella, coarsely shredded
