I love easy-to-make, low maintenance breakfast dishes for when we have guests spend the weekend. This frittata just requires a bit of chopping and stirring, then into the oven it goes. It’s just a bonus that it’s delicious.
It’s also a great option if you’re trying to be a bit health conscious. You could totally use all whole eggs, heavy cream instead of the milk, and a bunch of cheese, if you wanted to increase the dish’s richness. However, I find that it’s perfectly tasty with some egg whites, 2% milk, and low fat feta.
- 1 tsp olive oil
- 2 cloves garlic, minced
- 2 links chicken apple sausage, roughly chopped
- 2 cups kale
- 6 eggs
- 4 egg whites
- 1/4 cup milk
- salt and pepper, to taste
- 1 oz. feta cheese
Preheat the oven to 325 degrees F.
In an oven safe skillet (I prefer cast iron), heat the olive oil over medium heat. Add the minced garlic and chicken sausage. Stir occasionally, cooking until the sausage begins to brown.
Add the kale, and stir occasionally until the kale begins to wilt. Turn the heat down to low.
Whisk together the eggs, egg whites, milk, salt, and pepper. Pour the eggs into the skillet. Scatter the crumbled feta over the top. Cook until the edges of the frittata just begin to set.
Pop the skillet into the oven and bake for about 10 minutes, or until the center is set.
Allow the frittata to cool for a few minutes before slicing into it.