Wednesday, January 28, 2015

Baby Kale & Sausage Frittata - Easy Low Carb

This evening I was exhausted when I got home. I'm still trying to fight whatever virus/bug I've got. I wasn't sure what to fix for dinner but I knew it was going to have to be quick and simple to prepare. I opened up the fridge and just stared into it hoping that an idea would jump out at me. Then it happened...the container of baby kale reminded me (via a "best when used by" date) that today was the day I should use it. So then the rest pretty much just unfolded. I had an open package of little hickory smoked beef smokies on the shelf beside the kale. Then I spotted an open package of 6-cheese Italian blend shredded cheese...and to the right of them was 2 dozen organic eggs. It was as if my fridge was telling me to make a baby kale and sausage frittata! LOL

I sliced and browned the sausages along with a couple of sliced green onions and transferred them to a small bowl. I lightly sauteed the baby kale in the same skillet, just until wilted. While that was going on, I whisked the eggs, cream and shredded cheese together and then added in some diced pimentos that I had leftover from a pimento cheese ball I made over the holidays. I chopped the sauteed baby kale and stirred the sausage and kale into the egg mixture and poured it into my greased 8-inch cast iron skillet. I popped it into a 375 degree oven and about 30 minutes later I had a beautiful puffy golden brown frittata. I snapped a few photos below and included my easy peasy recipe. You can swap out the ingredients and make it your own. Use whatever sausage or ground meat you have on hand...just brown it up nicely to add flavor. Add your favorite cheese...cheddar, pepper-jack, swiss, gouda, etc. Don't like baby kale; add baby spinach. Don't like baby spinach; add broccoli. Don't like broccoli...don't add broccoli. LOL You get the picture! Enjoy!

Baby Kale & Sausage Frittata


6 large eggs
1/4 cup heavy cream
1/2 cup shredded 6-blend Italian cheese (or favorite cheese)
2 tablespoons diced pimentos (or red bell pepper)
1 cup of browned sausage (I used gluten free natural hickory smoked beef smokies)
2 sliced green onions
5 ounces baby kale, lightly sauteed
Salt and pepper, to taste


Preheat oven to 375 degrees F. Lightly grease an 8-inch cast iron or other nonstick ovenproof skillet.

In a large bowl, whisk eggs and cream together. Stir in cheese, pimentos, cooked sausage, green onions, and kale. Season with salt and pepper. Pour into greased skillet and bake for 30 to 35 minutes or until puffed and light golden brown. 



CyberSis said...


I'm so sorry to hear that you're still sick. It's rough going when you can't stay home and just hunker down. We're getting closer to the weekend ... hope you'll be able to get some rest at last.

You had a lovely dinner. A tasty frittata with all that good-for-you stuff in it sounds like the perfect "prescription."

Take care and feel better soon!

PS: I still love my cast iron skillets. I made almond flour pancakes in the 10" one the other day and they slid right off. After breakfast I just wiped the pan with a dry paper towel and put it away! :-)

Gourmet Girl Cooks said...

Hi CyberSis,

Thanks. I'm hoping I will kick this bug to the curb soon! I'm half way through my antibiotic round...and while I'm better, it's slow going. I need to use my cast iron skillets more frequently...I love using them and need to more often. I love the 8-inch one you suggested. Part of me wants to buy the cute little 6-inch, but then the dilemma becomes where to put them! LOL Can't beat cleaning up with a dry paper towel, can you! ;-)