Kale and Sausage Frittata
High protein egg frittata with onion, bell pepper, sausage, kale, cottage cheese, and cheddar cheese.
Servings 8 servings
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!