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kale and sausage frittata
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5 from 1 vote

Sausage and Kale Frittata

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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Breakfast
Cuisine: Italian
Servings: 8
Calories: 369kcal
Author: Jessica Mode

Ingredients

  • 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

Instructions

  • 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!

Notes

If you have leftovers, store in the fridge for up to 3-4 days.

Nutrition

Calories: 369kcal | Carbohydrates: 5g | Protein: 19g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 783mg | Potassium: 376mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2083IU | Vitamin C: 23mg | Calcium: 183mg | Iron: 2mg