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Fall is in the air. Not here, but I assume that it is. Somewhere. With cooler nights ahead you’re going to want a family dinner that’s warm, comforting and comes together in a snap. This frittata is all of those things. 

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I made my own garlic and sage sausage this time (and it was super easy), but you can use whatever type of sausage you like; breakfast, Italian, chorizo or even andouille or tasso. You’ll notice in the picture above that the kale is not your typical curly kale. The day I made this there was some inexplicable shortage of curly kale. I was lucky to find this one. It’s a certified organic lacinato kale, which is also called Tuscan Kale. It turns out that I was making a more authentically Italian frittata without even knowing it.

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Sausage and Kale Frittata

  • 12 large eggs
  • ½ cup whole milk
  • 1½ cups smoked cheese, such as Gouda or Gruyére, grated
  • 1 tsp kosher salt
  • 1 tsp freshly ground cracked black pepper
  • 2 Tble olive oil
  • 1 medium onion, chopped
  • ½ lb sausage of choice (see notes)
  • 1 bunch kale, washed and coarsely chopped
  • ½ cup white wine, optional

Preheat oven to 400˚. In a medium bowl, whisk eggs and milk together. Add in three-quarters (¾) of the cheese and salt and pepper. Set aside.

Heat oil in a large skillet (cast iron if possible) over medium-high heat. Cook onion and sausage together until sausage is cooked through and onion is soft, about 6-8 minutes.  Add kale and wine, if using. Cook until wine has evaporated and kale has wilted, about 5-7 minutes.

Reduce heat to medium-low and pour egg mixture over sausage and kale. Cook, shaking skillet occasionally, until edges are set, about 5-7 minutes. Top frittata with reserved cheese and place in oven on middle rack for 10-15 minutes until center is done. Remove from oven and allow to cool slightly before cutting into wedges. Serve warm or at room temperature.

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Notes:

  • I really like this garlic and sage sausage. It was really easy to make. It’s also perfect for breakfast.
  • If you’re using a bulk sausage, such as Italian, breakfast or chorizo, remove the casing before cooking. If you’re using an andouille or tasso, chop sausage roughly before cooking with the onion.
  • This frittata is great for brunch too.
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