I can pretty much count on one hand the number of times I've skipped breakfast in my life. And the times I have skipped breakfast, let me tell you, it was not intentional. Like the time I started a new job and was completely out of my element, filling out paperwork and partaking in new employee trainings and tours. Fast forward to noon where my tummy made some embarrassingly loud noises and I realized the only thing I had consumed all day in my flurry of new experiences was drip coffee. Talk about a very out of character moment!
You see, eating breakfast in the morning comes as natural to me as putting on clothes every day. Which is why I've never understood why people would intentionally skip breakfast or not like to eat breakfast aka the best meal of the day! From the moment I wake up, my mind goes to breakfast (ok, maybe coffee first, but breakfast followed closely after). And you best believe that I make a game plan for a hearty and tasty breakfast to get me all pepped up and ready to go.
Since I'm just a big ol' planner, I love having breakfast prepared for me in advance so all I have to do in the mornings is grab something from the fridge and/or pop something in the microwave. From the Pinterest favorite egg muffin cups, smoothie packs and even mason jar parfaits, I've pretty much covered my bases with all things breakfast meal prep. But what I've really been feeling lately are frittatas!
Let me rephrase: what I've rediscovered lately are frittatas. Those who knew me in my early stages of learning to love cooking and food to the degree that I do now know that frittatas were my jam back in the day. As a college student, once I learned the multifaceted genius that is a frittata, I quite literally could not stop making them (to the point where I straight up got sick of them). But can you blame me? They're one of the simplest yet super impressive things to make, there are infinite flavor combinations and they are one of the smartest ways to stretch a dollar; make one for under $10 and feed yourself and others for a week!
So I'm back on the frittata train and am loving every minute of it. And while there are many reasons to love a frittata, one of my very favorite reasons to love them are that you can get all sorts of creative with fillings. My favorite frittata recipe lately is inspired, believe it or not, from one of my favorite soups, Zuppa Toscana. Zuppa Toscana, or more simply known as Sausage, Kale and Potato soup is hearty, delicious and, to me, one of the most perfect flavor combinations out there. I love the soup for its rich, aromatic flavor balanced with bright, bitter and good-for-you kale. And, as it turns out, these flavors work beautifully in a frittata too. Go figure.
In less than 30 minutes, this frittata can too grace your morning breakfast routine and in delicious fashion at that. Topped with nutty, salty parmesan for an extra element of richness, it's hearty enough to be a weekday breakfast solution yet impressive enough to be a weekend brunch show stopper. It's a new favorite inspired by a few old classics, and I just know you're going to love it!
Sausage, Kale and Potato Frittata
- 8 eggs
- 8 oz Jimmy Dean Sage Sausage (no, this is not product placement but it might as well be because it's the best!)
- 2 tablespoons olive oil
- 6-8 stems Lacinato or dinosaur kale, stems removed and roughly chopped
- 3-4 Yukon Gold potatoes, chopped into bite-size pieces
- 1/4 cup Parm, plus more for topping
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preheat broiler and position the rack 8 inches from the heat. Beat eggs in a large bowl. Add grated Parm, salt and pepper.
Cook sausage and onion in a cast iron or large, oven-proof skillet, breaking sausage up into small pieces until cooked through. Transfer to a plate. Microwave potatoes in a microwave safe bowl for 5 minutes until slightly tender.
Add olive oil to the skillet and add the potatoes, scraping up brown bits from sausage and cook until potatoes start to brown and crisp, about 5 minutes. Season with salt and pepper. Add kale and toss with potatoes. Cook for another 2 minutes until kale softens. Add sausage and onions back to skillet and stir to combine entire mixture evenly across skillet. Pour egg mixture evenly over kale, potato and sausage mixture. Cook until the bottom and sides are barely set, about 3 minutes.
Grate more Parm on top and broil until the eggs are set and the top of the frittata is lightly browned, 1 to 2 minutes longer. Cool and cut into wedges and serve hot or warm.