mmmm this frittata is the best best best. i've recently become more of a savory breakfast person - i used to be an all sweet breakfast no exceptions kind of person - and this frittata has helped that transition immensely. it's super healthy, and light but filling and great heated up. we'll make it on sundays and eat it throughout the week til it's gone!
served with a side of fruit and a latte - it's the perfect way to start your day.
chicken sausage, kale + potato frittata
adapted from skinnytaste
ingredients | serves 8
- 3 large eggs
- 3 large egg whites
- 2 tbsp parmesan cheese
- kosher salt
- freshly cracked black pepper
- 2 tsp olive oil
- 6 oz sweet italian chicken sausage, casings removed
- 1 small yellow onion, chopped
- 12 oz (2 medium) yukon gold potatoes, diced
- 1/4 tsp garlic powder
- 1/8 tsp paprika
- 1 cup chopped kale, stems and ribs removed
- Preheat your oven to 400 degrees F.
- Crack your eggs into a large bowl. Add egg whites, parmesan, a pinch of salt and pepper, and whisk until well blended.
- Heat a tsp of olive oil 10-inch nonstick oven-safe skillet over medium heat. I use my cast iron for this and it works wonderfully.
- Add your sausage and onion, breaking up the meat with a wooden spoon and cooking through until the onions are golden. Transfer to a plate.
- Add the remaining tsp of olive oil to heat in your pan, then add your diced potatoes. Season with salt, pepper, garlic powder, and paprika. stir them frequently and cook until tender.
- Add the kale, mixing it in and letting it wilt.
- Combine your sausage and onion mixture with the kale and potatoes in the skillet, spreading it evenly within the pan.
- Pour the egg mixture over the skillet. Reduce the heat to low and set your timer to 8 minutes.
- Once the 8 minutes is up, transfer the skillet to the oven and cook for another 10 minutes until the frittata is completely set.
- Cut into 8 pieces and serve!
I adore this recipe, and hope you do too. Pro tip - it's perfect to make on a week where you buy the ingredients to make my spaghetti squash recipe :) let me know what you think!