PREP: 30 min + 15 min in oven
SERVES: 8
INGREDIENTS
1 pkg of breakfast sausage
1 cup diced sweet onion (about 1/2 of a large onion)
1 cup diced red bell pepper (about 1/2 of a large pepper)
2 cups fresh chopped kale leaves, center vein removed, packed tightly (about half of a bunch)
16 eggs
1 1/2 cups of milk
1 1/2 cups of shredded Mexican cheese, divided
DIRECTIONS
Preheat oven to 375 degrees.
In a 14-inch skillet (approx 6 quarts), brown and crumble sausage. Add in diced onion and bell peppers and sauté.
When onion is almost translucent, add in chopped kale and sauté until kale softens and reduces volume by half.
In a large bowl, whisk eggs and milk until smooth. Pour egg mixture into the skillet and half the shredded cheese. Begin to mix as if making scrambled eggs.
When the eggs appear to be approximately half-way cooked, turn off the stove-top burner, sprinkle the remaining cheese on top of the mixture, and then place in preheated oven.
Cook for approximately 15 minutes or until egg has set (a fork comes out clean or the center of the frittata has risen and is no longer jiggly.)
Notes: Feel free to any veggies you have on hand, torn pieces of stale bread, leftover chicken or other meat, or even change the type of cheese used. This recipe is SO adaptable and easy to scale.
Here are a few combo suggestions:
- mushroom, onion, & potato
- zucchini, asiago cheese, & tomato slices on top (always pat dry tomato slices on paper towels first)
- add hash browns or dice up leftover baked potatoes with the kale, onion, red bell pepper, and sausage
