Breakfast Pasta Frittata Explosion

2-3 small boiled potatoes with skin

2-3 sausages

1 cup spinach leaves

1 teaspoon salt

1.5 tablespoons of olive oil

6 eggs

1/4 cup of milk

1 teaspoon black pepper

2.5 cups of water

3 tablespoons of vegetable oil

1 teaspoon of salt

1 cup mozzarella

1/4 cup feta cheese

1 tomato

1.5 teaspoon of paprika

3/4 cups of angel hair pasta

PREPARATION

Slice one tomato and cook in a pan with 1.5 tablespoon of oil, over medium heat.        

Add salt and after four minutes have passed add the spinach leaves, cook until welted.

Take the three boiled potatoes and slice them. Pour the sliced potatoes into a bowl.

Pour the cooked spinach and tomato into the same bowl with the potatoes.

Cut the sausages into slices and cook in the same pan with 1 tablespoon of oil.

Cook the sausages until golden colored.

Pour the sausages into the bowl with the tomato, spinach and potatoes.

In a separate bowl, add six eggs and whisk thoroughly. Whisk 1/4 cup of milk in.

Pour the egg mix into the bowl with the tomato, spinach, potatoes, and sausages.

Add the paprika, black pepper, salt, and whisk everything.

In a larger pan or skillet add the angel hair pasta broken in half, 3/4 cups of water, & oil.

Cook until crispy at the bottom and until all the water has been drained, move very lightly so the pasta will not stick to the bottom of the pan.

Once the pasta has a crispy golden texture, add the egg mix on top of the pasta, cover & cook for seven minutes over medium heat.

Add the mozzarella and feta and cook for another 6 minutes or until egg is firm.

*To serve, slice the pasta frittata onto a plate.