An easy frittata recipe for dinner or brunch.

Frittata is my go-to dish when I don’t really feel like cooking. With end of school activities in full force, more often than not these days I need a quick and easy dinner that doesn’t require much of my time or brain power. So, I’m loving this simple frittata recipe.

Frittata recipe | Kale and Sausage Frittata | 52 new foods challenge | Jennifer Tyler Lee | 1

The beauty of a frittata recipe is that it can be used for dinner, brunch, lunch, or breakfast. It’s a busy mom’s life saver.

Frittata recipe | Kale and Sausage Frittata | 52 new foods challenge | Jennifer Tyler Lee | 2

I packed this recipe with kale to give it a boost of color. Feel free to switch up the veggies with whatever green veggies you find at your market — asparagus and rainbow chard work equally well. Serve it up with a side of roasted brussels sprouts chips or my favorite no-cook brussels sprouts salad.

Frittata recipe | Kale and Sausage Frittata | 52 new foods challenge | Jennifer Tyler Lee | 3

5 from 1 reviews
Frittata Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 6 large eggs
  • ½ teaspoon kosher salt
  • Ground black pepper
  • ¼ cup parmesan cheese, shredded
  • 1 tablespoon extra virgin oil
  • 8 ounces loose Italian sausage, casing removed
  • 5 ounces kale leaves, stems removed and torn into small pieces
  • 1 tablespoon butter
Instructions
  1. Heat the oven to 400 degrees.
  2. In a medium bowl, beat the eggs with the salt, pepper, and cheese.
  3. Warm a nonstick oven-proof frying pan over medium heat. Add the oil, then add the sausage. Cook for 5 minutes, or until brown. Add the kale and cook 5 more minutes, stirring often.
  4. Reduce the heat to medium-low and add the butter. Scrape up the browned bits of sausage, then pour the eggs over the sausage mixture and let cook for 5 minutes.
  5. Place in the oven and bake 5 minutes, or until golden brown.
  6. Serve immediately.