Happy Easter!! I hope everyone had a lovely weekend. We sure did! The weather has been incredible, warmest of the season yet. Clear skies and in the mid-high 60’s. We could not ask for it to be any better! I’ve been craving some serious outside time and this weekend was it. Walks, playground fun, an easter egg hunt, and some outside errands has made me a happy lady. Here’s Cia showing off her easter egg bounty… And some easter morning fun..
Now for the frittata. I had no big plans for an Easter dinner but decided to make a nice brunch to celebrate the holiday. It ended up being more of a lunch than brunch but it worked out perfect for us. After our morning Easter fun, Cia took a nap and I had time to clean up and take care of a few odd ends before making our meal. I was pulling it out of the oven as she woke up and it was perfect timing for us to eat together. I used chicken Italian sausage, mild of course, added in a large handful of chopped kale, topped with tomato slices, and fresh grated pecorino romano. Yum!
Italian Sausage Frittata
- 5 eggs
- 2 tablespoons sour cream (you could use milk instead but since we don’t drink milk I used sour cream)
- 2 links Italian sausage, I used mild chicken
- 1 tablespoon butter
- 4 or 5 large kale leaves, rinsed and stems removed then chopped
- tomato, halved and sliced thin
- 1/4 cup fresh grated pecorino romano
- avocado, to serve
- Preheat oven to 350 degree.
- Place sausage links in a small skillet and cook 15 minutes until cooked through. Cool and chop.
- Beat eggs and sour cream together.
- Using a 7″ skillet melt 1/2 tablespoon butter over medium heat. Add the kale to wilt. Season with pepper and mix in chopped Italian sausage.
- Add the rest of the butter coating the sides of the pan. Pour egg mixture into the skillet evenly. Top with tomatoes slightly pushing down to ensure everything is coated with egg. Sprinkle with pecorino romano.
- Bake 15-20 minutes until just set, it will be firm to the touch. Then broil until top is browned.
- Serve with chopped avocado.