If you made a resolution to meal prep more, than this is the recipe for you. I have always been a fan of the frittata and don’t you worry, I will give you a full on list of the reasons why. This particular frittata is perfect for winter as I used in season vegetables and yes, some were frozen! My personal opinion is that chicken sausage makes any dish better (it is a staple in my house) but, if you aren’t into that you can make a vegan or vegetarian version that will be equally as yummy and nutritious.
Why do I love you so?
- Talk about simple, I whip up some eggs and saute some veggies–mix em’ all together then bake you up and I have 6-8 servings of protein rich and vegetable packed goodness. Hooray!
- Oh, and those vegetables that are looking sad and weepy in the back of my fridge…They are the perfect vegetables to use in a frittata so I feel great about reducing my food waste!
- Wait!? I can pre-cook a breakfast, lunch or dinner option that is made with whole foods so that I don’t fall into the convenience trap of overly processed crap? Sign me up!
- Easy going–that is your middle name. You are accepting of most any vegetable which means endless possibilities. Seriously. There are no rules people.
- While you love cheese you are happy to go dairy free, again, speaking to your easy going nature.
- Last, but not least…you are truly delicious and you easily feed a crowd. Brunch anyone?
- I love eggs and I’m talking about the whole darn thing. Yeah, that yolk that you have shunned for years…it’s loaded with good for your nutrients! Eat it! Quality counts and while organic eggs are a great option…pastured, organic eggs are even better. If you can buy them locally…even BETTER! I love daydreaming about happy chickens clucking around in the grass. And by grass I don’t mean 1 square foot of it. I am talking pastures filled with happy chickens which equals = happy food. I’m in 🙂
- Frozen Veggies. They rock. Allowed to ripen and quickly flash frozen, the are really nutrient dense (sometimes more so than their raw counterparts). Oh, they cost less too! Score.
Okay. Want to cook up this super simple recipe? I sure do! I made one this week (it’s pictured, above) and have been enjoying every morning.
- 10 whole eggs
- 2 links fresh chicken sausage, casing removed
- 2 tablespoons olive oil
- 1 leek, green part removed, white part halved and sliced
- 1 1/2 cups broccoli florets (fresh or frozen)
- 2 cups chopped kale or baby kale
- salt and pepper to taste
- Preheat the oven to 400 degrees F.
- In a large bowl, mix the eggs until foamy.
- In a large, 10 inch pan over medium heat, add the olive oil and chicken sausage. Sauté for 3 minutes to start browning--break it up as it cooks. Add the leeks and a pinch of salt. salute for another 3-5 minutes.
- Add the broccoli and the broccoli and the kale and saute for 2-3 minutes.
- Add the eggs, season with salt and pepper and cook over medium heat until the edges begin to harden.
- Place the frittata into the oven and let cook for about 15 to 20 minutes, or until the frittata is firm in the middle.