This frittata, loaded with sausage, potatoes, and other vegetables makes a great meal any time of day. Breakfast, lunch, or dinner. Mix it up by using whatever vegetables are in season and available at the time.
12 large eggs
salt and pepper
1 cup organic cheddar cheese (grated)
1 lb Seven Sons breakfast sausage
2 small potatoes (baked and peeled)
1 medium red pepper (diced)
Half of a small onion (diced)
A large handful of fresh kale (chopped)
Preheat oven to 375°.
Bake potatoes until they can be easily pierced with a fork.
While potatoes are baking, heat a 12 inch cast iron skillet on medium heat, brown sausage.
In separate bowl, beat together the eggs with the salt and pepper, stir in the grated cheese and set aside.
When potatoes are ready, peel and cut into 1 inch pieces.
Add red pepper and onion to the pan with sausage, cook until soft.
Add potatoes and kale, cook just until kale starts to wilt, about 1 minute.
Pour the egg mixture into the skillet to evenly coat the other ingredients.
Place skillet into the 375° oven and bake for 10-12 minutes or until edges are set and the eggs are cooked through but not brown.