Kale, Sausage and Mushroom Frittata


I am about a month into my CSA and veggies are now taking up BOTH crisper drawers as well as my salad spinner. Every year it gets to be less and less of a challenge to get through it all in the week. Frittatas have become one of my best tricks to use up a lot of veggies at once and get a few breakfasts and lunches (and an occasional brinner) out of the deal.

Kale, Sausage and Mushroom Frittata

8 eggs
2 scallions
1 bunch of kale chopped
4 breakfast sausage, cut into small pieces.
1 container sliced button mushrooms
salt and pepper to taste


Preheat oven to 350.

Wisk the eggs in a bowl and season with salt and pepper. Set aside.

Sauté the scallions and kale in a cast iron skillet until wilted. Add mushrooms and cook thoroughly. Add sausage and season with salt and pepper (you can also add some fresh herbs).

Turn off the heat and add the eggs. Stir until all ingredients are equally dispersed.

Put cast iron skillet in the oven and bake for 15 min. or until eggs are set.


  1. I’m so glad you posted this! I am running out of ways to go through Kale!
    Jen @ Creating Chaos Blog recently posted…On the Go with OXO TotMy Profile

  2. Looks scrumptious!
    Sheila recently posted…Dinner Dilemma ~ Tamale PieMy Profile

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