Frittatas are my go-to dish when hosting a large breakfast or brunch at our house. They’re easy to prep and bake well in advance, and they can be served warm or at room temperature. Not to mention, the filling possibilities are endless, which makes them easy to adapt even for those gluten-free, dairy-free, vegetarians in your life.
This particular frittata only qualifies in the gluten-free category since it’s chalk full of cream and sausage, but we served it along side a lighter butternut squash and fried sage frittata at my Mom’s birthday brunch a few weeks ago. You’ll cook the filling in a few different stages, but all in one pan, so it limits the cleanup. Just make sure to pick yourself up a larger than average pie dish (I promise you’ll definitely use it again).
Sausage & Kale Frittata
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon ghee (clarified butter)
- 1 small yellow onion, thinly sliced
- 12 ounces sweet Italian sausage
- 3 garlic cloves, minced
- 1 bunch lacinato kale, ribs removed and roughly chopped
- 8 eggs
- 2 cups half-and-half
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Preheat oven to 350°F. Lightly grease a deep-dish pie dish with cooking spray.
In a large sauté pan over medium-low heat, warm the olive oil and ghee. Add the onions and cook, stirring frequently, until they are limp and beginning to turn golden, 15 to 20 minutes. With a slotted spoon, transfer the cooked onions into a bowl and set aside.
Return the pan to medium heat. Add the sausage and cook, breaking up the meat, until browned, about 5 minutes. Using a slotted spoon, transfer to the bowl with the onions.
Add the garlic and chopped kale to the pan, cooking for about 5-7 minutes, until the greens are wilted. Transfer to the bowl with the onions and sausage and toss to combine.
In another large bowl, whisk together the eggs and half-and-half. Add the Parmesan, salt and pepper, whisking to combine. Pour the egg mixture into the prepared pie dish. Carefully (without splashing) spoon the kale and sausage mixture evenly into the egg.
Bake the frittata for approximately 55 minutes, until the edges are golden but the center jiggles slightly when the dish is shaken. Serve warm or at room temperature.
Refine Cooking Tips
- While a standard pie dish is 9 inches in diameter and 1-1/4 inches deep, a deep dish is typically 10 inches in diameter and about 2 inches deep.
- If you don’t have ghee on hand, feel free to use entirely olive oil when sautéing the onions.
- To remove the kale ribs, fold the entire leaf in half lengthwise and slice the thick center rib off.
- Swiss chard and spinach are great alternatives to kale in this recipe, but they will wilt quicker, so reduce the cooking time.
- If you’re making this dish in advance, serve it at room temperature or place in a 300°F oven until warmed to your liking.