Fall is in the air. Not here, but I assume that it is. Somewhere. With cooler nights ahead you’re going to want a family dinner that’s warm, comforting and comes together in a snap. This frittata is all of those things.
I made my own garlic and sage sausage this time (and it was super easy), but you can use whatever type of sausage you like; breakfast, Italian, chorizo or even andouille or tasso. You’ll notice in the picture above that the kale is not your typical curly kale. The day I made this there was some inexplicable shortage of curly kale. I was lucky to find this one. It’s a certified organic lacinato kale, which is also called Tuscan Kale. It turns out that I was making a more authentically Italian frittata without even knowing it.
- I really like this garlic and sage sausage. It was really easy to make. It’s also perfect for breakfast.
- If you’re using a bulk sausage, such as Italian, breakfast or chorizo, remove the casing before cooking. If you’re using an andouille or tasso, chop sausage roughly before cooking with the onion.
- This frittata is great for brunch too.