This is a frittata that works around your schedule, not the other way around. Serve it hot on a slow Sunday morning when you’ve got time to spare, or make it ahead, cut it into pieces and serve hot or cold while you’re getting everyone out the door.
Makes 4 servings
Active Time: 15 minutes
Total Time: 30 minutes
What You GetLacinato kale
What You’ll NeedOil
Step 1: Rinse kale and slice it into thin ribbons (stems and all). Roughly chop half the onion and cut the bell pepper into strips or chunks.
Step 2: Heat a splash of oil in a large pot or pan with a tight-fitting lid. Cook the sausage for about 5 minutes, breaking up any big chunks. When it’s starting to brown, add the kale, onion, mushrooms and bell pepper and a big pinch of salt. Let cook, stirring occasionally, for about 5 more minutes. The meat should be cooked through (no pink in the middle) and the veggies should be softened and a bit wilted.
Step 3: Crack 8 eggs into a bowl with a pinch of salt and stir until the yolks and whites are mixed. Pour eggs over the veggies, stirring if necessary to make sure the eggs make it into all the corners of the pan. Reduce heat to low, cover the pot, and cook until the eggs are firm in the center and starting to puff, about 5 more minutes.
Step 4: If you’re in a hurry, scoop out large pieces of frittata and serve hot! For the neatest presentation, let the frittata cool, run a knife around the edges, and flip it out onto a plate. Then slice into wedges and keep chilled for up to 3 days.
Note: your sausage may arrive frozen! Thaw overnight in the refrigerator, or for same-day use, place the sealed package in a bowl of cool water and change out the water every 15 or 20 minutes until the sausage is thawed, usually in about an hour.