Potato Sausage and Kale Frittata
Elevate your breakfast or brunch game with this hearty Potato Sausage and Kale Frittata, a one-pan wonder that’s big on flavor and easy to make. Featuring tender, golden-brown potatoes, savory Italian or breakfast sausage, and nutrient-packed kale, this dish is baked to perfection in a fluffy blend of eggs, Parmesan cheese, and a hint of spice from optional red pepper flakes. Perfect for meal prep or feeding a crowd, this oven-baked frittata comes together in just 40 minutes for a satisfying and protein-rich meal. Serve it warm with a side salad or fresh bread for a wholesome start to your day!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 medium yellow potato
- 2 cups kale leaves, chopped (stems removed)
- 8 ounces sausage (Italian or breakfast sausage, casings removed)
- 8 large eggs
- 0.25 cup whole milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cup Parmesan cheese, grated
- 0.25 teaspoons red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C).
Peel and dice the potatoes into 1/2-inch cubes.
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they are golden and tender. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sausage and cook, breaking it into small pieces with a spoon, for 5-6 minutes or until browned and fully cooked. Transfer the cooked sausage to the same plate as the potatoes.
Add the chopped kale to the skillet and sauté for 2-3 minutes, or until it wilts slightly. Turn off the heat and set the skillet aside.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and red pepper flakes (if using). Stir in the grated Parmesan cheese.
Return the potatoes and sausage to the skillet, spreading them evenly across the bottom. Pour the egg mixture over the top, ensuring it coats the ingredients evenly.
Place the skillet in the preheated oven and bake for 15-18 minutes, or until the frittata is puffed and the center is set (a knife inserted into the center should come out clean).
Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing.
Serve warm, garnished with additional grated Parmesan cheese or fresh herbs if desired.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 1000 mg | 43% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.6 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 225 mg | 17% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 737 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
