Supplies
Sweet Potato & Sausage Frittata
- 3 turkey sausages, cooked
- 10 eggs
- 1/3 cup heavy cream
- 1/2 cup grated Parmesan
- 2 teaspoons kosher salt, divided
- 1 1/4 teaspoons black pepper, divided
- 2 packets (2 tablespoons) butter
- 1 large yellow onion, quartered and roasted
- 1 red bell pepper, cut into strips and roasted
- 1 small sweet potato, cut into 1/2-inch cubes and roasted
Spicy Toast
- 1/2 baguette, sliced into 1/2-inch pieces
- 3 packets (3 tablespoons) butter
- 1 packet (1 teaspoon) chili flakes
- 1/4 teaspoon kosher salt
Kale Salad
- 1 bunch kale, chopped
- Juice of 1/2 lemon
- 1/2 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
Passo a passo
Sweet Potato & Sausage Frittata
- Preheat oven to 350 degrees.
- Slice sausages in 1/4-inch rounds. Set aside.
- In a large bowl, crack all eggs. Whisk with heavy cream, Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.
- In a cast-iron skillet on medium-low heat, add butter. Swirl to coat entire pan.
- Add cooked vegetables and sausages, spread evenly in pan.
- Pour in egg mixture and stir to combine.
- Allow eggs to begin to set, then transfer pan to the oven for 15 minutes until center is set.
- Remove and allow to cool.
Spicy Toast
- Spread room temperature butter on each baguette slice.
- Top with chili flakes and salt.
- Toast in oven for 2 to 4 minutes. Remove and set aside.
Kale Salad
- Place kale in bowl and add oil. Massage until becomes soft.
- Squeeze lemon and sprinkle salt. Toss until coated.
- Cut frittata into wedges.
- Serve with kale salad and toast.