Servings: 6 servings
Ingredients
- 1 pound mild Italian sausage
- 1 shallot chopped
- 2 cloves garlic minced
- 3 cups chopped kale
- 2 teaspoon olive oil (if necessary)
- 7 eggs
- 1 cup milk full-fat or 2% recommended
- 1 tablespoon chopped fresh basil
- 1 teaspoon Italian seasoning
- 1/4 cup grated pecorino cheese (or parmesan)
- 3/4 cup ricotta cheese
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- In a large cast iron (or other oven-proof) skillet, cook the sausage over medium heat and crumble with a wooden spoon as it cooks.
- Once the sausage is browned, remove to a plate but leave drippings in the pan and return it to heat.
- Add the minced shallot and cook for 2 minutes until it starts to turn translucent. Add the garlic, stir, and cook for a few more seconds.
- Add in the chopped kale and season with salt and pepper. Sauté for 2-3 minutes or until the kale has started to wilt.
- As the kale cooks, whisk together the eggs, milk, basil, Italian seasoning, a pinch of salt and pepper, and about half of the pecorino cheese in a large bowl.
- If the pan looks pretty dry, add the 2 tsp of olive oil to grease it a bit before adding the eggs.
- Pour the egg mixture into the cast iron pan and mix everything together. Gently stir to scramble the eggs for about 1 minute, then add dollops of the ricotta and sprinkle the rest of the pecorino on top.
- Cook undisturbed for another 3-5 minutes on medium-low heat until the eggs just start to set.
- Bake for an additional 15-20 minutes or until the center is set and the edges start to brown.
Inspired by:
