This morning, was the first morning since May 7, that I didn’t wake up and have something to do. The first morning I didn’t wake up with a work and Google calendar full of meetings, and lunches, and coffee, and walks, and rides, and yoga. The first morning I didn’t need to look at a clock…and damn…it felt good.
Admittedly the past month has been extra busy, complete with a jam-packed extracurricular calendar and bi-coastal family bonanza that I could only keep thinking about while humming that “Partridge and a Pear Tree” song. You know the one I mean.
So with a weekend stretching in front of me…and a life maintenance list waiting to be checked, I did the very first thing that came to mind; that I wanted to do: I Shut Up and Cooked.
This frittata is very yummy and is a great way to use up what’s in your fridge. It’s quite forgiving, so don’t be afraid to experiment or tweak it slightly to suit your taste.
Kale, Sausage, and Gruyere Frittata
Serves 4, Perfect for a lazy, Saturday morning brunch
1/2 lb loose Italian sausage
3 tsp olive oil
1/2 cup diced onions
1 bunch of kale, rinsed and coarsely chopped (avoiding thick part of the stems)
8 large farm fresh eggs
2 TB low-fat milk (hemp milk worked fine)
Dash of black pepper, salt, and nutmeg
3/4 cup grated Gruyere
- Cook the sausage in a 1o-inch ovenproof skillet until cooked through and no longer pink. Transfer to a bowl and set aside.
- Add 1 tsp olive oil to pan and cook the onion over medium heat until soft and slightly golden, about 3 minutes. Add the kale and saute until wilted about 3-4 minutes, stirring often. Transfer to a bowl and set aside.
- Preheat the broiler. In a large bowl whisk together the eggs, milk, pepper, salt, nutmeg, sausage, and 1/2 cup of the gruyere.
- Return the skillet over medium heat and add remaining 2 tsp olive oil. Swirl to coat pan and edges. Pour in the egg mixture, stirring just as necessary to distribute the sausage. Arrange kale and onions over the top. Reduce heat to medium low and cook, without stirring, until the eggs begin to set, about 3 minutes.
- Cover and continue cooking 4 minutes longer or until eggs are almost set.
- Sprinkle remaining gruyere over the top and place the frittata under the broiler until eggs are set and top is golden and lightly puffed, 2-3 minutes. Remove from broiler. Run a knife around the edges to loosen, and then slice into wedges.
- Yummy warm as well as cooler later for leftovers.