Sausage and Kale Frittata

You guys. Am I the only one who doesn’t like to warm up eggs for leftovers?

I see a lot of egg recipes out there designed to feed you for breakfast throughout the week and I get it, meal prep and making life easy and all that. But warmed up eggs? I can’t get behind it. I hope it works for you, but it absolutely does not work for me. Is there a trick to making them more appetizing that maybe I’m missing? I’d love to love them.

Speaking of, I have an egg recipe for you today. This Sausage and Kale Frittata is enough to feed a crowd so you should do that, unless you like warmed up eggs, in which case you can do that too (I guess.)

What if I told you that this recipe used up one bowl and one cast iron pan and that’s it? Would you believe me, or have I lost your trust because those warmed up eggs make me want to gag?

What about if I was like, yeah but there’s sausage and kale in this dish and it’s a frittata and that sounds fancy and you can make it in no time and everyone will think you’re an egg-making genius. What about if I was like, even your toddler, who is picky when he feels like being picky and totally adventurous when he’s being adventurous, will love it either way. What about if I was like, Mother’s Day is around the corner and you’re a husband who wants to make his wifey some breakfast in bed because she’s a great mama to your little ones and she’ll say bravo to your cooking skillz for forever because of this dish.

Just trust me. Frittatas are where it’s at. And if you don’t want to warm up your eggs, perhaps preferring to just eat the whole thing in one sitting, I’m not here to judge. I applaud.

Print Recipe

Sausage and Kale Frittata

Yield: 6

Prep Time: 15 minutes

Cook Time: 15-20 minutes

Total Time: 30-35 minutes

Ingredients:

• 1 lb. sausage
• 1/2 white onion, diced
• 3 cloves garlic, minced
• 1/4 tablespoon paprika
• Pinch each of: salt, pepper, red pepper flakes (or to taste)
• 1 cup kale, torn and stem removed
• 8 large eggs
• 1 cup whole milk
• 1/3 cup cheese, divided (I used a Colby Jack blend)

Directions:

1. Preheat oven to 400*F. In a cast iron (or other oven safe skillet) set over medium heat, brown sausage. Add onion and garlic and cook until onion is translucent and sausage is cooked through.
2. Add paprika, salt, pepper, red pepper flakes and stir to combine. Add kale and stir again. Once kale has wilted slightly, use your spatula to flatten the mixture in the pan to create a flat, even layer. Remove pan from heat.
3. In a large bowl, combine eggs, milk, salt, pepper, and 1/6 cup cheese; whisk together until yolks are broken.
4. Heat pan back to medium heat, then pour egg mixture over the sausage mixture. Fold in the egg mixture and cook until partially set. While it's cooking, push eggs up from around the outside so some of the middle, uncooked eggs flows to the edges of the pan.
5. Sprinkle with remaining cheese, then back at 400*F for 15-20 minutes or until eggs are completely set and cooked through.