Prep 20 mins
Cook 10 mins
An easy dinner, courtesy of food and wine magazine. The potatoes are DELICIOUS in this! Spinach works as a substitution for kale.
- 10 large eggs
- 1 1⁄2 ounces parmesan cheese
- salt & freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 teaspoon extra virgin olive oil
- 1⁄2 lb turkey sausage
- 1 small onion, finely chopped
- 1 lb yukon gold potato, peeled and cut into 1/2-inch pieces
- 3 large kale leaves, stems and inner ribs discarded, leaves coarsely chopped
- Preheat the broiler and position the rack 8 inches from the heat. Crack the eggs into a large bowl. Add 2 tablespoons of grated Parmesan, season generously with salt and pepper and beat the eggs until blended.
- In a large nonstick ovenproof skillet, heat 1 teaspoon of the olive oil. Add the sausage meat and onion and cook over moderately high heat, breaking the sausage up into small pieces, until browned and cooked through, about 5 minutes. Transfer to a plate. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the potatoes and cook over moderately high heat, stirring occasionally, until crisp and cooked through, about 5 minutes. Add the kale, season with salt and cook, tossing, until softened, about 2 minutes longer.
- Add the remaining 1 tablespoon of olive oil to the skillet and tilt the skillet to swirl the oil around the sides. Scatter the sausage and onion in the skillet. Stir the eggs and add them to the skillet. Cook over moderate heat for 1 minute. Gently lift the edge of the frittata and tilt the pan, allowing some of the uncooked egg to seep underneath. Cook until the bottom and sides are barely set, about 3 minutes.
- Sprinkle the remaining 2 tablespoons of grated Parmesan on top and broil until the eggs are set and the top of the frittata is lightly browned, 1 to 2 minutes longer. Slide the frittata onto a large plate, cut into wedges and serve hot or warm.
Oh this was absolutely delicious! I can't get over it. I made a few changes per personal diet choices. I used liquid egg whites, skipped the oil (healthy saute'd/steamed the taters with cooking spray and chicken broth) and I used frozen soy crumbles in place of the turkey sausage, which I seasoned with Turkey Breakfast Sausage Patties. I also added a handful of mushrooms since I had some to use up. This was just so wonderful! Thanks for posting.