Egg White Frittata with Merguez, Thyme and Garlic Roasted Potato and Parsley

I love merguez sausage. If you've never had it before, I would highly recommend giving it a try. It's a north African sausage, sometimes made with lamb, which is spiced with paprika and cinnamon and other spices from the region which can make for a spicy-sweet combination which I love. Our local butcher makes it fresh, without a lot of filler crap in it, and they are wonderful. We bought some yesterday and I put it to use this morning.

1 tablespoon butter
olive oil, to drizzle
1 sprigs thyme, leaves only
1 garlic, minced
1 mergeuz sausage, meat removed, roughly chopped
2 small Charlotte potatoes, or other waxy potato, peeled, diced
salt and pepper
6 egg white
2 tablespoons milk
salt and pepper
1 tablespoon parsley, fresh, chopped roughly

Heat the broiler (UK=grill) to high.

Heat a medium-sized, OVEN SAFE non-stick pan over medium to medium-high heat. Add the butter and olive oil. When hot, add the thyme and garlic and let cook for 20 seconds or so. Add the potatoes and sausage pieces, season with salt and pepper, and cook until the potatoes are starting to go golden brown and the sausage is cooked through, about 10-15 minutes.

Meanwhile, in a bowl, combine the egg whites, milk and a pinch each of salt and pepper. Whisk to combine. When the potato and sausage mixture are ready, pour in the egg mixture and immediately turn the heat to low. Cook for a minute or two, until you can see the eggs are getting cooked around the edges and the bottom is cooking as well. You can tell by taking a rubber spatula and getting underneath the edge and running the spatula around the side. If the eggs hold together, you're pretty much there.

Once there is just a bit of runny egg on top (but not really around the edges), put the pan under the grill (broiler) and cook for about 2 minutes, just until the top is cooked and has puffed up a bit.

Pull the pan out of the oven and place a large plate inverted over the top. With one hand on the pan and the other holding the inverted plate over the top, flip the pan over so that the frittata will drop onto the plate. Sprinkle with parsley and serve.