While I’m off getting married, several of my beloved blogging buddies are stepping in to share some recipes so that you, my wonderful readers, don’t get too lonely (or hungry). I will finally be back next week, but before I do, Amy is making us dinner. Or breakfast. Or, lunch if you prefer. Frittata is an incredibly forgiving and adaptable one-skillet dish that is appropriate for any meal and any fridge (or, usually, in my case, fridge clean-out effort). Amy dressed this one up for winter with hearty sausage and sturdy greens, which not only makes it nutritious and seasonally appropriate but makes it pretty darn gorgeous as well.
Amy’s food is always beautiful, though (especially these little pavlova petite fours, which I am more than a little infatuated with, that she made for my virtual bridal shower). If you like what you see – and you will! – make sure to check out the rest of Amy’s wonderful food, exciting travel stories and beautiful photography at Club Narwhal, and on Facebook, Instagram and Pinterest.
- 3 tablespoons coconut oil
- 1/2 cup yellow onion, diced
- 3 links gluten free turkey Italian sausage, removed from casings
- 3-4 kale leaves, de-stemmed and ripped into 1-inch pieces
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- pepper to taste
- 8 large eggs
- 2 tablespoons water
- green onion for garnish
- Preheat oven to 350 degrees. Melt coconut oil in a cast iron skillet (or oven-safe skillet) over medium heat on the stove top. (Make sure the oil gets up on the sides of the skillet so you can easily remove the frittata when it’s ready.) Saute onion and sausage until the sausage is cooked through. Stir in kale leaves, herbs, salt, and pepper and cook for another minute or two.
- While the sausage is cooking, whisk eggs and water in a medium bowl. Add whisked eggs to the sausage mixture. Reduce heat to low and let the frittata cook, undisturbed, for about 2-3 minutes, until the edges of the frittata are set and the middle is bubbling.
- Finish cooking the frittata in the oven for 12-15 minutes, until the middle is just set and the top is golden brown. Let the frittata cool for 5-10 minutes before serving. Sprinkle with chopped green onions and serve!