Sausage and kale frittata is the perfect addition to your brunch menu! The tangy, melty blue Stilton cheese perfectly compliments the salty bite of the sausage. Add some kale in for a pop of color & greens.
Want To Save This Article?
Enter your email below and we'll send it straight to your inbox. Plus, you'll receive new weekly recipe inspiration.
Frittatas are one of my absolute favorite breakfast items! Not only are they healthy and keep you full until lunch, but they usually make a big batch and can be eaten throughout the week. If you have wilted vegetables in the fridge, you can throw them in a skillet and create your own frittata recipe. Let me show you how!
Where did 'frittata' come from?
Believe it or not, but frittata is derived from the Italian word friggere. Frittata used to be the general term for cooking eggs in a cast iron skillet, but has more recently become a way of cooking an open faced omelette low and slow.
Traditionally, frittatas are cooked at a lower and slower temperature than omelets, and finished off at a high temperature under a broiler. You'll want to invest in a good cast iron skillet to make sure you can properly cook your frittata this way.
If you're looking to get creative in the kitchen and use up what's left in your fridge (two of my favorite things!) then a frittata is just the dish for you! Typically, frittatas have the following items included:
- Veggies - Whatever you have on hand that can be cooked or wilted down. Some of my favorites include spinach, mushrooms, tomatoes, or any type of onion.
- Eggs - If you are making your own version, you can still use the 8 eggs + 3 tablespoons of milk listed below.
- Cheese - This part is optional, but finishes off the frittata nicely with a salty, melty component on top. You could use almost any cheese you wanted! My other favorite option is goat cheese.
If you have leftover frittata or make a big batch for the upcoming week's breakfast, you can safely store it in the fridge for 3-4 days.
Sausage and Kale Frittata
- 1 tablespoon olive oil
- 1 lb hot Italian sausage
- 1 large onion diced
- 2 cups kale de-stemmed, shredded
- 8 eggs
- 3 tablespoon milk
- salt to taste
- pepper to taste
- 6 oz blue Stilton cheese
- Using a 12 inch cast iron skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add in the Italian sausage and cook until no pink remains. Remove from skillet and place in a bowl on the side.
- Lower the heat to medium-low. Using the remaining oil in the skillet, cook onions, stirring often, until the onions are a golden color, about 15 minutes. Add in the kale, and cook for an additional 5 minutes until the kale has wilted. Add the sausage back in the skillet and mix everything together until evenly distributed around the bottom of the skillet.
- In a separate bowl, whisk together 8 eggs, 3 tablespoon of milk, salt and pepper. Pour the egg mixture over the sausage and veggies in the skillet. Crumble up the blue Stilton cheese and sprinkle over the top.
- Bake the egg mixture over medium low heat until the eggs on the bottom are set and just the top is liquidy. Broil for 3-5 minutes until eggs are completely set and the cheese is melted. Be sure to watch carefully so it doesn't burn!