SAUSAGE-MUSHROOM FRITATA

Our friend Bob is raising chickens and brought us a dozen fresh laid eggs at Easter. These are "real" eggs! Eggs are my favorite source of protein, and these were as fresh as fresh can be!  The outside of some of them were a light blue in color and the yolks were golden orange! Technically this is not a fritata, but more like quiche.
Serves 4-6 and was adapted from a recipe in Martha Stewart Everyday Food Magazine.

2 Turkey sausage links, or mild Italian sausage, casings removed
10 oz mushrooms, trimmed and quartered
1/2# red new potatoes, cut into 1/2" pieces peeled if desired
1 Tbsp olive oil
6 large eggs
1/2 cup milk
1/4 tsp hot pepper sauce 
1 cup shredded white cheddar or Gruyere
10 oz broccoli, in small florets

Preheat the oven to 400.

In a 10" deep-dish pie plate toss mushrooms and potatoes with olive oil, season with salt and pepper.  Roast 20 minutes turning once. Remove from oven and set aside. 

Meanwhile steam broccoli till tender and chop into bite-sized pieces.  

In a large skillet add sausage and cook over medium heat, breaking into pieces as it cooks. Drain on paper towels. Add to the pie plate with mushrooms and potatoes.

In a medium bowl, whisk together eggs, milk hot pepper sauce, 1/4 tsp salt and 1/8 tsp pepper.  Stir in cheese and broccoli.

Pour egg mixture over sausage, mushroom and potatoes and stir gently to distribute evenly.

Bake until puffed and set int he middle and paring knife inserted in center comes out clean; about 40 minutes.