Tuscan Sausage and Kale Frittata

Name: Tuscan Sausage and Kale Frittata
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 12 large eggs; 1/2 c. whole milk; 2 oz. Pecorino cheese, grated (about 1/2 cup); Kosher salt; pepper; 2 tbsp. olive oil; 1 small onion, finely chopped; 1/2 lb. Italian sausage, casings removed; 1/2 large bunch kale, stems discarded and leaves chopped (about 3 cups); 1 c. marinara sauce; 6 oz. fresh mozzerella, sliced; Fresh basil leaves, for topping

By The Good Housekeeping Test KitchenPublished: Nov 20, 2017

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tuscan, sausage, and kale frittata in a cast iron pan

Danielle Occhiogrosso Daly

Yields:

6 serving(s)

Total Time:

40 mins

Yes, there's finally an acceptable (and delicious!) way to loads of cheese and marinara for breakfast.

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Ingredients

12 large eggs
1/2 cup whole milk
2 oz. Pecorino cheese, grated (about 1/2 cup)
Kosher salt
pepper
2 Tbsp. olive oil
1 small onion, finely chopped
1/2 lb. Italian sausage, casings removed
1/2 large bunch kale, stems discarded and leaves chopped (about 3 cups)
1 cup marinara sauce
6 oz. fresh mozzerella, sliced
Fresh basil leaves, for topping

Directions

1. Step 1Heat oven to 350°F.
2. Step 2In large bowl, whisk together eggs, milk, pecorino, 1/4 teaspoon salt and 1/2 teaspoon pepper.
3. Step 3 Heat oil in large oven-safe skillet (preferably cast-iron) on medium. Add onions and cook, covered, stirring occasionally, until tender, 5 minutes. Add sausage and cook, breaking up with spoon, until browned, about 5 minutes. Add kale and cook, stirring occasionally, until just wilted, about 1 minute.
4. Step 4Reduce heat to low and add egg mixture, stirring to distribute sausage and vegetables. Transfer to oven and bake until almost set, 18 to 20 minutes. Remove from oven and heat broiler.
5. Step 5Gently spread sauce over frittata, then top with mozzarella. Broil until cheese is browned and bubbling, 5 minutes. Top with basil and serve immediately.