Espresso and Lime

0 Preheat oven to 350 degrees
1 Add 8 ounces of Italian sausage into a large oven proof non-stick skillet and cook until cooked through and browned
2 Transfer the browned italian sausage onto a plate and set aside for now
3 Add the chopped potatoes and diced onions into the same skillet and cook until the potatoes are just tender
4 While the potatoes are cooking, whisk 8 eggs with 1/4 cup of heavy cream, 1/3 cup of finely chopped fresh herbs and a pinch of salt and black pepper until frothy in a separate bowl
5 Once the potatoes are just tender, add the browned Italian sausage back into the skillet and spread the potatoes, onions and sausage evenly throughout the skillet
6 Pour the egg mixture over the skillet and top with 4 ounces of shredded mozzarella
7 Transfer the skillet into a 350 degree oven and cook for 16-18 minutes or until the eggs are mostly set
8 Transfer the frittata onto a cutting board and slice into wedges
9 Serve garnished with sour cream, plain Greek yogurt or hollandaise sauce
10 Store leftovers in an airtight container in the refrigerator