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
- 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.