Roasted Tomato, Kale, Goat Cheese and Sausage Frittata
Servings: 8
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Prep Time: 30 MINS
Instructions:
- Heat oven to 400 degrees
- Half roma tomatoes and toss with 2 Tbsp olive oil, salt and cracked pepper
- Place tomatoes on sheet pan cut side down and roast until skins are blistered. Set aside
- Turn oven down to 350
- Blanch kale in boiling salted water and shock in ice water. Remove from ice water, squeeze water out and roughly chop. Set aside
- Remove sausage from casings. Set aside. Place 10 in. cast iron pan on medium heat
- Whisk eggs and milk together and season with salt and pepper
- Gently fold roasted tomatoes, kale and crumbled chèvre into egg mixture
- Add olive oil to cast iron pan. Add sausage and thyme leaves and sauté sausage while breaking up with wooden spoon
- When sausage is browned, gently pour in egg mixture
- Stir all ingredients gently in pan until evenly distributed
- Top mixture with parmesan cheese and place in oven
- Bake frittata until golden brown and set in the middle, 15-20 min
- Gently shake the pan to test for doneness. The middle should not jiggle or look runny
- Continue to bake for 5 minutes at a time until middle is set
- Let frittata rest for 10 minutes on counter before cutting
Ingredients:
- 12 eggs
- 1/2 cup milk
- 4 ounce chèvre
- 1/2 cup shredded parmesan cheese
- 4 roma tomatoes
- 4 links sweet Italian sausage
- 6 leaves kale
- 1 TBSP. thyme leaves
- 4 TBSP. olive oil divided