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.  

Kale & Sausage Frittata

Frittatas are an easy way to have a nutrient dense breakfast prepared for several days. I don't know about you, but a quick and easy protein-rich breakfast gets me started on the right foot each day.
Cook Time 50 minutes
Course Breakfast, Brunch
Cuisine American
Servings 6 people


  • Lodge Cast Iron Skillet


  • 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


  • 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!


  • The frittata tends to stick if stored in the cast iron skillet. Take any leftovers out of the pan before refrigerating.
Keyword breakfast, brunch, frittata, gluten-free, grain free breakfast