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.
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.
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.
Author: Jennifer Tyler Lee
Serves: 6 servings
- 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 (substitute 8oz sliced mushrooms to make vegetarian)
- 5 ounces kale leaves, stems removed and torn into small pieces
- 1 tablespoon butter
- Heat the oven to 400 degrees.
- In a medium bowl, beat the eggs with the salt, pepper, and cheese.
- 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.
- 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.
- Place in the oven and bake 5 minutes, or until golden brown.
- Serve immediately.