You're going to start this frittata on the stove and finish it under the broiler so before you start slicing and dicing, move an oven rack to its topmost position in your oven and preheat your oven to broil.
Remove greens and roots from
then cut the remaining whites into quarters. Cut those quarters into quarter inch slices. Do the same with your
Turkey Sausages (5)
and set aside.
Olive Oil (1 Tbsp)
in a oven-safe saucepan and, once warm, saute leeks in oil for 2 to 3 minutes over medium heat until they get some color.
Add sausage and saute together for another 2 to 3 minutes over medium-low heat.
In a separate bowl, mix
Butter (1 Tbsp)
Milk (2 Tbsp)
. Whisk well and set aside.
Once the sausage has had a chance to brown, add the
Salsa (2 Tbsp)
to the leek and sausage mix. Mix in
Ground Cumin (1 tsp)
Salt (1 pinch)
Ground Black Pepper (1 pinch)
. Stir together.
Add egg mixture back to pan, increase heat to medium and allow all ingredients to cook together. Do not scramble your eggs! Allow eggs to cook, untouched, until just the center of the pan jiggles when you shake the pan.
Once you've reached jiggly perfection, sprinkle
Shredded Cheese (1/2 cup)
over the top of the frittata and place frittata with uncooked cheese into your preheated oven set to broil.
Top with fresh
Fresh Cilantro (to taste)