Frittata has a flexible schedule. Serve it puffed and golden on a lazy Sunday morning, or make it ahead, bundle up pieces, and stuff them into hands when you’re getting everyone out the door.
What You Get
Red bell pepper
What You’ll Need
Salt and freshly ground pepper
Makes 4 servings
Active Time: 35 minutes
Total time: 35 minutes
Roughly chop half of the onion, reserving the rest for another use. Seed and slice the bell pepper. Rinse the kale, remove and discard the stems, and slice the leaves. Crack 10 eggs into a bowl, season with 1 teaspoon salt and a few grinds of pepper, and whisk to combine.
In a large cast-iron skillet or sauté pan with a lid, warm 1 tablespoon olive oil. Add the mushrooms and sauté until they release their liquid and start to brown, about 8 minutes. Transfer the mushrooms to a plate and set aside.
Return the pan to the heat. Add the sausage and cook until browned, breaking up any big chunks, 5 minutes. Add the onion and bell pepper and sauté until softened, 5 minutes. Add the kale leaves and sauté until wilted, 3 minutes longer.
Return the mushrooms to the pan and stir to combine. Pour the eggs over the sausage and veggies. Turn down the heat to low, cover the pot, and cook until the eggs are set in the center and start to puff, 5 minutes longer.
Slice the frittata into wedges and serve warm.
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.