Tuscan Sausage & Kale Frittata
Ingredients
- 12 large eggs
- ½ cup whole milk
- 2 oz pecorino cheese, grated (about ½ cup)
- Kosher salt
- Pepper
- 2 Tbsp olive oil
- 1 small onion, finely chopped
- ½ lb Italian sausage, casings removed
- ½ large bunch kale, stems discarded and leaves chopped (about 3 cups)
- 1 cup marinara sauce
- 6 oz fresh mozzarella, sliced
- Fresh basil leaves, for topping
Instructions
- Heat oven to 350°F. In large bowl, whisk together eggs, milk, pecorino, ¼ tsp salt and ½ tsp pepper.
- Heat oil in large oven-safe skillet (preferably cast-iron) on medium. Add onion and cook, covered, stirring occasionally, until tender, 5 min. Add sausage and cook, breaking up with spoon, until browned, about 5 min. Add kale and cook, stirring occasionally, until just wilted, about 1 min.
- Reduce heat to low and add egg mixture, stirring to distribute sausage and vegetables. Transfer to oven and bake until almost set, 18 to 20 min. Remove from oven, and heat broiler.
- Gently spread sauce over frittata, then top with mozzarella. Broil until cheese is browned and bubbling, 5 min. Top with basil and serve immediately.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
480
|
480
|
| Fat (g) | 37 | 37 |
| Sat. Fat (g) | 14 | 14 |
| Protein (g) | 28 | 28 |
| Carb (g) | 8 | 8 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 835 | 835 |
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