Kale and Sausage Frittata

Kale and Sausage Frittata

Is it just me or are FRITTATAS all the rage? I always felt like they looked too complicated, but honestly it’s quite easy AND now I have a few days worth of breakfasts for the week. If you don’t already have one, I would invest in a cast iron skillet – I do think that is key. You can get a medium size Lodge brand cast iron skillet for under $50. It’s a great cookware investment. 

Prep Time: 0 min

Cook Time: 50 min

Servings: 6

Equipment

• Lodge Cast Iron Skillet

Ingredients

• 1 tbsp cooking fat

• 1 med. onion diced

• 4 kale leaves destemmed & coarsely chopped

• ¼ cup loosely packed basil chiffonade

• 8 eggs pasture-raised

• ¾ cup bulk pork sausage

• 2 tbsp mizithra cheese grated

• 1 tsp sea salt

• ½ tsp fresh ground pepper

• ½ tsp granulated garlic

• ½ tsp dried oregano

• ½ tsp sage

• ½ tsp dried parsley

Instructions

• Preheat the oven to 350° F.

• Melt the cooking fat in a cast iron skillet on medium-high. Rotate to coat the pan.

• Add the onions and sauté until just translucent. Add the sausage and cook through using a spatula to break apart the meat. 

• In a medium bowl, crack the eggs, whisk, and add six seasonings. Stir to combine. 

• Once the sausage has cooked through, add the kale to the pan and begin to wilt. Then add the eggs. Stir just enough to disperse eggs throughout the pan. 

• Top with basil and mizithra cheese. 

• Bake at 350° F for 15-20 minutes or until the eggs have puffed up and solidified. Serve warm – Enjoy!

Note:

• The frittata tends to stick if stored in the cast iron skillet. Take any leftovers out of the pan before refrigerating.