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Kale and Ricotta Frittata with Sausage

Kale and Ricotta Frittata with Sausage

Halfway between a frittata and a quiche, this yummy combination of earthy kale, creamy ricotta, and hearty sausage is a filling meal - for breakfast, lunch, or dinner!
Course Main Course
Keyword breakfast, eggs, oven, sausage, stovetop
Servings 6 servings


  • 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


  • 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.