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Artisan Italian Sausage, Onion, and Kale Frittata {Recipe}

Recipe from The Connecticut Farm Table Cookbook: 150 Home-Grown Recipes from the Nutmeg State

I*talian Sausage, Onion, and Kale Frittata -- www.cooksandbooksandrecipes.com

Italian Sausage, Onion, and Kale Frittata
Photo credit: Cooks&Books&Recipes

Authors Tracey Medeiros and Christy Colasurdo, on Artisan Italian Sausage, Onion, and Kale Frittata:

Serve this savory, protein-rich dish with a green salad and a crusty baguette for the perfect country lunch or dinner.

Cooks&Books&Recipes {Dee}:

Check out the photo above. Does this look like a frittata, or does it look like a pizza? I’m a bit clueless: we cook frittatas often — maybe even every other week. They’re easy, plus we throw in whatever leftovers we have in the fridge, so we save money. For cooking, we use pretty much the same method explained in this recipe. So … why did this frittata look way more like a pizza?? I don’t know. Maybe it was the heartiness of the sausage and kale? What I do know is that this was awesome!

The recipe comes from (surprise!) someone who knows pizza: Jeff Borofsky, who owns Skinny Pines, a mobile, wood-fired brick oven creating pizzas using local, seasonal ingredients at private events and farmers’ markets in Fairfield County, Connecticut. The recommendation is to serve it with a green salad and a crusty baguette. Since this recipe has both, that’s what we dished up with our frittata/pizza hybrid.

Fripizza? Pizzata? I’m telling you, this could be the next big thing. You heard it here first.

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Artisan Italian Sausage, Onion, and Kale Frittata

Featured Recipe From: The Connecticut Farm Table Cookbook: 150 Home-Grown Recipes from the Nutmeg State

Yield: Serves 4

Ingredients:

6 large eggs, lightly beaten

1/2 cup grated Parmigiano-Reggiano cheese, plus more for garnish

1 tablespoon chopped fresh basil, plus more for garnish

1/2 pound sweet or hot artisan Italian sausage, casings removed

1 tablespoon unsalted butter

1 small onion, minced

3 large kale leaves, stems and inner ribs removed and discarded, leaves cut into 1-inch strips

1/2 cup shredded mozzarella cheese

Salt and freshly ground black pepper

Directions:

1. Adjust an oven rack to the top position and heat the broiler.

2. In a medium-size bowl, whisk together the eggs, Parmigiano-Reggiano, and basil.

3. Heat a broiler-proof 10-inch nonstick skillet over medium heat. Add the sausage and cook, crumbling with a fork, until browned, about 8 minutes. Using a slotted spoon, transfer to a bowl. In the same skillet with the reserved sausage drippings, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 6 minutes. Add the kale and cook until just wilted, about 2 minutes. Return the sausage back to skillet. Spread the onion, kale, and sausage evenly over the bottom of the pan. Pour the egg mixture over the onion mixture. Using a spatula, gently lift up the onion mixture along the sides of the skillet to allow the egg mixture to flow underneath. Sprinkle with the mozzarella cheese. Lower the heat to medium-low and cook until the frittata is almost set but still slightly runny.

4. Place the skillet under the broiler and broil until the frittata is puffed and golden brown, about 2 minutes. Let rest for 5 minutes, then, using a rubber spatula, loosen the frittata from the skillet and carefully slide onto a cutting board. Season with salt and pepper to taste. Cut into wedges, sprinkle with Parmigiano-Reggiano and basil, and serve hot or warm.

© 2015 Tracey Medeiros and Christy Colasurdo

Reprinted with permission from The Connecticut Farm Table Cookbook: 150 Home-Grown Recipes from the Nutmeg State, by Tracey Medeiros and Christy Colasurdo (The Countryman Press)

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