warm, cheesy, eggy, veggie goodness on cold mornings.
I. love. frittatas. why wouldn’t I want to eat my veggies immersed in scrambled eggs? hello.. I love eggs. why does putting an egg on things make it instantly better? I don’t know? because it just does! ..leftover fried rice? egg. burger? egg. poutine? egg. my tongue?? egg!!!
the Italian frittata is sometimes overshadowed by its big French cousin, the quiche. the frittata leans more towards the omelet side of the egg family, and the quiche is close to the pastry side. traditionally frittatas are made in a skillet, but this one is oven-baked! yum! frittatas are traditionally crust-less; although, if you want to incorporate a flaky crust for your own enjoyment, be my quiche.
this frittata is perfect for a slow morning, or a grab-n-go type of morning. when it is 7:43 AM and you are starving but also don’t want to be late to work… you can reach in the fridge and zap a slice of frittata on your way out the door. OR make it on your day off and enjoy it right as it comes out of the oven. yum. frittatas are great for a crowd because they are easy to make & serve, and they are healthy & satisfying. it’s like everyone gets a personal omelet!
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I am actually super excited about this recipe because it was part of a project I did with a magazine called Gluten Free & More. it appeared in their April/May 2017 issue and again in their current November/December 2017 issue. working on these projects with them was the closest to my dream that I have ever been. I love making food, photographing it, and sharing it with people. sometimes I think it is a weird thing to enjoy, but everybody has their own dream. and once you have tasted your dream, it is hard to turn away. it is easy to give into self-doubt, “I will never make it..etc.” and motivation is hard to come by. but, I believe the dream is worth it. your dream is worth it!! keep going! I believe in you.
your dream is worth it.
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- 1 tbsp olive oil
- 1 yellow onion, chopped
- 1/2 lb fresh sausage
- 2 garlic cloves, minced
- 4 large curly kale leaves, torn to bite size pieces
- 8 large eggs
- 1/3 cup milk
- 1/2 cup red peppers, chopped
- 2 tsp fresh thyme
- 1/4 tsp black pepper
- 1/4 cup Parmesan cheese
- preheat oven to 375
- grease 9 inch round pan
- heat oil in skillet over medium heat. add onion and cook for 3 minutes. toss in sliced sausage, red pepper, and garlic for another 3 minutes. stir in kale, heating just slightly
- in a large bowl whisk together eggs and milk. stir in thyme and black pepper
- place sausage mixture in 9 inch round pan and pour egg mixture over top, making sure all kale is covered
- place in oven and bake for 25 minutes or until cooked through center. remove and immediately sprinkle Parmesan over top
- let cool and enjoy
- placing Parm on after baking helps the Parm stay soft and not burnt!
- keeps well in the fridge for a few days! have not tried keeping it in the freezer... but curious