The Year of Protein
Protein is all the rage right now, and not going to lie, I’m here for it. Cottage cheese, specifically, is a high-protein ingredient that I’ve been loving. I’ve honestly never tried it prior to this demand for high-protein recipes, but it’s a great ingredient to have on hand. You can prepare it similar to a yogurt bowl or spread it on toast, but my favorite way to use it is to blend it into a smooth puree. You can use it in place of heavy cream or mayo to add that same creaminess without all the junk. Lately, my favorite breakfast has been this Kale and Sausage Frittata. It has sausage, kale, onions, bell pepper, cheddar cheese, and blended cottage cheese. This is a great high protein breakfast, and the cottage cheese adds such a fluffy, silky texture to the eggs. So if you’re trying to reach your protein goals, follow this recipe for a delicious breakfast.
The Secret Step
Start by preheating the oven to 350°F. In a blender, add in the eggs, cottage cheese, ½ cup of the cheddar cheese, kosher salt, black pepper, and paprika. Blend until smooth then set aside. This is the secret step that will make all the difference in the frittata. Blending the eggs adds air into the mixture, making it fluffy. Then the cottage cheese creates a creamy, silky texture.
Slice And Enjoy
Heat a 10 inch cast iron pan or oven safe pan over medium heat. Pour in 1 tablespoon of the olive oil. Add the sausage into the pan and crumble into pieces until browned and fully cooked. Remove the sausage from the pan. Add in the remaining tablespoon of olive oil into the same pan. Then mix in the onion and red bell pepper. Cook for 2-3 minutes until the onion turns translucent. Mix in the garlic and cook for 30 seconds. Add in the kale and cook until it wilts. Mix the sausage back into the pan until everything is well combined. Remove half of the filling from the pan and set it aside in a bowl.
Give the egg mixture a good mix before pouring it into the pan. Sprinkle the remaining half of the vegetable and sausage mix on top. Reduce the heat to medium low and cook the frittata on the stove for 5-7 minutes until the edges begin to set. Sprinkle the remaining cheddar cheese on top then transfer it into the oven. Bake for 15-20 minutes until the center is set and the frittata is lightly golden. Allow the frittata to cook for 5-8 minutes before slicing. Enjoy!
Balanced Yet Delicious
I love this Kale and Sausage Frittata because it’s balanced, high in protein, and tasty. Sometimes recipes can get carried away with the protein hype, but this is genuinely a delicious recipe. You can prepare it ahead of time to have a meal-prepped breakfast or it’s simply a great dish to serve for brunch on a weekend. So whether you’re looking for a protein focused recipe or just want a great frittata, this Kale and Sausage Frittata fits both of those needs.
Kale and Sausage Frittata
Ingredients
- 10 Large Eggs
- ⅓ cup Cottage Cheese
- ½ tsp Kosher Salt
- 1 cup Shredded Cheddar cheese
- ¼ tsp Ground Black Pepper
- ¼ tsp Paprika
- 2 tbsp Olive Oil
- 2 Italian Chicken or Pork Sausage Links (removed from casing)
- ½ cup Diced Onion
- 1 Medium Bell Pepper (diced)
- 1 Garlic Clove (minced)
- 2 ½ cups Roughly Chopped De-stemmed Kale
Instructions
- Preheat oven to 350°F. In a blender, add in the eggs, cottage cheese, a ½ cup of the cheddar cheese, kosher salt, black pepper, and paprika. Blend until smooth then set aside.
- Heat a 10 inch cast iron pan or oven safe pan over medium heat. Pour in 1 tablespoon of the olive oil. Add the sausage into the pan and crumble into pieces until browned and fully cooked. Remove the sausage from the pan.
- Add in the remaining tablespoon of olive oil into the same pan. Then mix in the onion and red bell pepper. Cook for 2-3 minutes until the onion turns translucent. Mix in the garlic and cook for 30 seconds. Add in the kale and cook until it wilts. Mix the sausage back into the pan until everything is well combined. Remove half of the filling from the pan and set it aside in a bowl.
- Give the egg mixture a good mix before pouring it into the pan. Sprinkle the remaining half of the vegetable and sausage mix on top. Reduce the heat to medium low and cook the frittata on the stove for 5-7 minutes until the edges begin to set. Sprinkle the remaining cheddar cheese on top then transfer it into the oven. Bake for 15-20 minutes until the center is set and the frittata is lightly golden. Allow the frittata to cook for 5-8 minutes before slicing. Enjoy!
