Kale Sausage Frittata

As I type this post I realize that my last recipe was featuring sausage and kale! I guess we really do love that combo in everything like soups, pasta, one-skillet meals, and this frittata! I have always loved a frittata, and I would say that during Coronavirus we have been eating them even more as it is a great way to clean out the fridge of what you have before things start to wilt. The only downside is that it takes a large number of eggs, which adds another reason to why I would love chickens, or ducks! 

If you have been following me on instagram, you have seen that we planted a garden this year. It has been my dream for years to have a full size garden, in the past we always had our tomatoes, herbs, peppers, etc., in pots. And with a little extra time on our hands we have been spending a lot of time in maintaining and learning from this garden. Taking notes for next year on how to schedule out my greens with a bit more time in between, what should have been planted sooner (peas and favas) and writing down what I wish I would have planted (like rhubarb!). 

So as you can see, we have a lot of greens. Luckily my family is salad eaters. And when we are not eating salads twice a day, I have been making a green sauce for noodles, sautéing the greens, making so many smoothies, and filling up on them with things like this fritatta. If you have any more suggestions send them my way! 

Except to see more and more recipes that are vegetable focused. Right now we are in the thick of it with kale, next week I will be focusing on Swiss chard, which I love! But until then, here is my go-to method for a fritatta. We eat this for any meal, really I love it for a quick filling dinner, and leftovers are reheated, or sometimes even turned into a sandwich. 

Kale Sausage Frittata
Serves 8

INGREDIENTS:
8 ounces Italian sausage, broken into large pieces
1 bunch of kale, ribs removed, torn into large pieces
1/4 cup parmesan cheese, grated
3 tablespoons olive oil, divided
8 eggs
1/2 cup milk
Salt + pepper
Red pepper chili flakes

STEPS:
Preheat your oven to 350 degrees * (see note)

In a cast iron skillet or oven proof skillet, warm 1 tablespoon of olive oil over medium-high heat. Add your pieces of sausage and cook until browned and cooked through, seasoning with salt and pepper. I like to leave mine in large chunks for this, but you can also break them down smaller if you prefer. Remove the cooked sausage, leaving behind the oil and fat. 

While the sausage is cooking, gently whisk together your eggs, milk, and season with salt and pepper. Try not to over mix the eggs.

Add the kale into your skillet, and cook for about 2-3 minutes until wilted. Add the kale to the sausage and set aside. 

Add in the remaining 2 tablespoons of olive oil to the empty pan (still at medium-high), pour in your egg mixture. Top the eggs with the reserved sausage and kale, grated parmesan cheese, and season with chili flakes. Cook for 5-7 minutes until the edges are pulled away from the sides. Transfer the skillet to the oven and cook for 15-18 minutes until set. Remove from the oven and top with additional parmesan cheese, slice and serve.

* I have also very successfully made frittatas over the stove top entirely. Once you add in your eggs, and all of their fillings, cove with a lid, reduce heat to medium and cook for the same 15-18 minutes until set. This works great if you do not have an oven-proof pan, or simply don’t want to heat up your oven in the summer time.