Each week I typically plan to have breakfast for dinner on the menu one night since it’s so quick and easy. Lately I have been on a huge frittata kick since my mom bought me a new cast iron skillet. A frittata is really similar to an omelet, but there is no flipping involved, phew! I love throwing whatever veggies I have leftover in the fridge into a skillet and making a delicious veggie frittata in under 20 minutes. Perfect for a busy week night.
This chicken sausage, kale, and mushroom frittata is one of my favorite combinations. I was never much of a fan of kale, but once I started cooking with it a bit more and more I actually really started to like the taste and slight crunch that it has. As for selecting a chicken sausage I highly recommend Jones Dairy Farm or Applegate Chicken Sausage. They can be found in the freezer section of your local grocery store. Both have very few ingredients and taste delicious! And a frittata wouldn’t be the same without adding a little cheese. When making this recipe I typically use a high quality cheddar cheese. I would also suggest parmesan or gouda. In the pictures below I actually used leftover cheese slices from the previous night when we had cheese and crackers. This combo is so delicious and prefect for a brinner meal or weekend brunch, you can find the recipe at the end of this post. Enjoy!
Since I usually use frozen chicken sausage and don’t have time to thaw the links I brown them in a skillet for a few minutes on each side.
This recipe obviously uses kale and mushrooms, but feel free to use whatever veggies you like!
Let the eggs set on the stovetop for a few minutes, when the middle is still a little runny transfer the dish to the oven to bake.
- 1 tbsp olive oil
- ¼ cup yellow onion chopped
- 2-3 cups kale pieces
- ¾ cup mushrooms
- 6 chicken sausage links
- 4 large eggs
- 4 egg whites
- 4 tbsp milk (optional) I've just always added milk to eggs, but most recipes don't call for this.
- ⅓ cup high quality cheddar cheese, gouda, or parmesean
- ½ tsp salt
- ¼ tsp pepper
- Preheat oven to 375 degrees F.
- If using frozen chicken sausage, heat links in a skillet over medium heat browning each side. Then remove from heat and cut into bite size pieces.
- Heat olive oil over medium heat in a large oven-safe skillet. Sautee onion until softened stirring frequently (about 3-5 minutes).
- As the onion cooks beat together the eggs, egg whites, salt, and pepper in a medium bowl and set aside.
- Add the kale, mushrooms, and chicken sausage to the skillet and stir with the onion for a few minutes.
- Make sure the ingredients are evenly distributed along the bottom of the skillet, add the cheese, and then pour in the egg mixture so it evenly coats everything.
- Allow the eggs to set (do not stir) this takes about 3-5 minutes. When the sides are firm, but the middle is still slightly wet, transfer the skillet to the oven and bake for 10-12 minutes until the eggs are all set and slightly browned.
- Slide the frittata out of the skillet and onto a cutting board. Cut into four to six slices.
Do you ever make breakfast for dinner?
What’s your favorite veggie combo with eggs?