Don’t they say that necessity is the mother of invention?
It really is true. I plan my menus for every week, but there are times when the leftovers don’t stretch quite far enough and I have to get creative.
You’ve been there and done that, right?
Well, I am so glad that I had “nothing in the house to make.” Otherwise this delicious frittata never would’ve been created.
It’s just a simple mixture of caramelized onion, sausage, diced potatoes and kale mixed with some eggs and spices, but boy does it taste good!
The boys in the family really don’t like cooked greens so they were a bit skeptical when they spotted the greens.
But, once they tasted it they were pleasantly surprised. The little guy declared that he “couldn’t even taste the kale.”
I say yay for yummy meals with a bit of extra snuck in veggies. And, for dishes of necessity made with everything but the kitchen sink :)
rst off, dice the onions and heat up your skillet.
Next dice your potatoes.
Now you’ll want to cut the stems off of the kale and cut it into smaller pieces.
Now heat a skillet over medium and add a few tablespoons of extra virgin olive oil. Saute the onions and sausage until the sausage is done (5-10 minutes).
Now, stir in the potatoes and cook until tender, stirring frequently. This takes about 7 minutes. Once the potatoes are cooked stir in the kale and cook for just a few minutes until the kale is wilted.
You could go ahead and mix the eggs and add them to your pan. But, I prefer to heat up my cast iron skillet.
Beat the eggs and a few tablespoons of milk and cream in a bowl.
You’ll want to butter the skillet really well so the frittata won’t stick. Sorry for the bits of food laying by the skillet. I’m cooking in a real-life kitchen here :)
Now add the sausage mixture and pour the eggs over it and cook over medium, occasionally lifting the edges to let the uncooked egg run underneath.
Continue to cook until the egg looks mostly done and only the center is runny.
Now, place the skillet under a broiler for about 3-5 minutes or until the egg is cooked through and ready to serve.
SAUSAGE FRITTATA WITH POTATOES AND KALE
2-3 tablespoons olive oil
1 medium onion
a few handfuls of raw kale (or spinach)
half pound of sausage
1-2 potatoes (Yukon gold or red, preferably organic)
a few tablespoons cream or milk
salt and pepper to taste
red pepper flakes if desired
1/4 -1/2 teaspoon dried rosemary
Dice the onion and potatoes into very small pieces.
Cut the stems off the kale and cut it into large pieces.
Heat a few tablespoons of oil in a skillet over medium heat and saute the onions and sausage for 5-10 minutes, or until the sausage is cooked through.
Now stir in the potatoes and continue to cook until the potatoes are tender, stirring frequently. This will take about 5-10 minutes.
Add the kale and cook for just a couple of minutes. The kale will be tender and wilted.
Remove your skillet from the heat and in a bowl mix the eggs and a few tablespoons of cream or milk. Add salt and pepper to taste.
Heat a cast iron skillet over medium and butter it well. Add the sausage mixture and pour the eggs over the top. Sprinkle on some rosemary and red pepper flakes if desired.
Occasionally lift the side of the egg mixture to let the uncooked egg run underneath.
Once the egg is mostly cooked and only runny towards the middle of the frittata, place the skillet under a broiler for 3-5 minutes to finish cooking the eggs.