Sausage, Kale, & Cheddar Frittata

• Gluten free

• Meat

  • 6 Johnsonville fully cooked breakfast sausages

• Produce

  • 4 Basil, fresh leaves
  • 1 Bell pepper, small
  • 1 tsp Garlic
  • 1 cup Kale
  • 1 Onion, medium

• Refrigerated

  • 12 Eggs, large

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter
  • 1 cup Cheddar cheese, regular or smoked

Found on sophistishe.com

Ingredients

• 12 large eggs
• 1 cup cheddar cheese (regular or smoked)
• 6 Johnsonville Fully Cooked Breakfast Sausages, medallion sliced
• 2 tbsp butter
• 1 medium onion, diced
• 1 small bell pepper, diced
• 1 cup kale
• 1 tsp garlic
• Salt and pepper to taste
• 4 fresh basil leaves, chopped

Directions

• In a large mixing bowl, lightly beat the eggs together with salt and pepper. Stir in the cheddar cheese and set aside.
• In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Sautee sausage, onions, peppers, kale, and garlic in butter. Sprinkle with salt and pepper and cook until onions are translucent.
• Evenly distribute the ingredients across the bottom of the skillet, then pour in the egg mixture on top so that it evenly coats everything. Let everything cook for 30 to 45 seconds to crisp the edges, then put the skillet into the oven. Cook the frittata for 10 to 12 minutes at 350 degrees, until the eggs are set but not very brown on top. (Watch it closely!)
• Slide the frittata out of the skillet and onto a cutting board. Garnish with basil, slice, and serve. (I added some paprika for color.)