In a breakfast rut? Get out of it with this simple yet satisfying kale and sausage frittata. The eggy creation is packed with veggies, meat and potatoes – and is a nice change of pace from a bagel or bowl of cold cereal.
Kale and sausage frittata is the perfect make-ahead meal. It comes together in under an hour and can be served straightaway or saved for later. When you’re ready to dig in, just cut a slice, reheat and eat!
Looking for other tasty ways to start the day? Recently, my breakfast go-tos include:
- Feel Good Foodie’s 3-ingredient chia pudding, low-fat cottage cheese and fresh (or frozen) fruit
- Overnight oatmeal with chia seeds
- Cali Dumpling’s Shanghai wontons smothered in Fly By Jing’s Sichuan chili crisp and soy sauce
- Leftover pizza from Slice House
And two cups of coffee are essential, of course! How do you fuel up in the morning? Let me know in a comment below!
Recipe adapted from Local Haven.
Kale and Sausage Frittata
Makes 1 9" frittata
Ingredients
- 2 medium Yukon Gold potatoes, peeled and cut into 1" pieces
- 1 teaspoon kosher salt, plus more, to taste
- 2 tablespoons olive oil, divided
- ½ pound sweet Italian sausage, removed from its casing
- ½ pound red kale, ribs removed and roughly chopped
- 8 large eggs
- ½ cup whole milk
- freshly ground black pepper, to taste
- ¼ teaspoon dried chili flakes
- ¼ cup grated Manchego cheese, plus more for serving
Instructions
- Preheat oven to 350 degrees.
- Place potatoes in a medium pot and fill with enough cold water to cover by 1 inch. Bring to a boil over high heat. Add 1 teaspoon salt, reduce heat to medium-low and simmer until potatoes are just tender, 5-6 minutes. Drain and set aside.
- Heat 1 tablespoon olive oil in a 9" oven-safe fry pan over medium-high heat. Add sausage and brown, breaking it into bite-size pieces with a spoon. Once sausage is browned, remove from pan and transfer to a medium bowl. Add kale and cook until just barely wilted, about 2 minutes. Transfer to bowl with sausage.
- In a large bowl, whisk together eggs and milk. Season with salt and pepper.
- Heat remaining 1 tablespoon olive oil in the fry pan over medium-high heat. Add egg mixture and arrange the prepared potatoes, sausage and kale on top. Sprinkle on the chili flakes and Manchego cheese. Cook, without stirring, for 4 minutes.
- Bake for 15-18 minutes until slightly puffed and golden.
- Remove from the oven and top with additional Manchego cheese. Cut into wedges and serve warm.
