We need to bring frittatas back into our lives. Make them the cool kid at breakfast again. Also because I like the word. FREE-TA-TAS. Noooo, C’MON people. NOT LIKE THAT. We’re keeping our bras on. (I think I just embarrassed the one dude who reads my blog.)
But didn’t frittatas use to be super trendy? I feel like they were all the rage in the 80s, and at church potlucks, and grandma’s house during the holidays. Yeah?
Important side note: For all of the youngsters who were born post-80s, my sage advice to you –> pleated “mom” jeans and crop tops are not cool. They were in the 80s but we learned from our mistakes. Don’t repeat history. But do make a frittata.
Eight ingredients are what it takes to make your very own fri-ti-ti-
Alright, so 12 ingredients man. But people never really count salt, pepper, and oil as ingredients. Even though they are. So 9. We are going with NINE. But who’s counting.
Frittatas are not complicated. Especially the baked kind. Don’t let the Italian name fool you into thinking otherwise.
They are where we send our leftover veggies when we don’t know what else to do with them. And our kids. And guests who show up and stay the night unexpectedly. And our mouths when we need a weeknight meal to swoop in and save the day and our sanity. Cuz the kids
For this frittata(ah-a) we’re sautéing Italian sausage, red bell pepper, and onion. Let the sausage brown while the onions and bell pepper just hang out in that action. Then throw in some finely chopped kale for good measure (or spinach for the kale haters) and let it wilt just a leeettle.
Pour in a mixture of eggs, yogurt, and THIS sun-dried tomato pesto. DON’T skip the pesto! It makes the frittata sing like an Italian opera diva.
Top it off with some creamy, soft, crumbled goat cheese and a scattering of the optional, not optional sunflower seeds.
Pop the frittata in the oven and let it bake baby. 25 minutes tops and we’re golden like the Golden Girls. Huh? Never mind.
Easy breakfast brunch. Check.
Make ahead tasty lunch to-go frittata wedges packed in meal prep containers. Check check.
Protein-packed dinner served with a side salad to round it out. Check check check.
This simple Baked Frittata with Sausage, Kale, and Sun-Dried Tomato Pesto is naturally gluten-free and makes for a quick and easy dish that is perfect for breakfast, brunch, and beyond!
- 9 eggs
- 1/2 cup plain full-fat or Greek yogurt
- 2 tablespoons sun-dried tomato pesto, homemade or store bought
- salt and pepper to preference
- 1 tablespoon extra virgin olive oil
- 1/2 pound bulk mild Italian sausage (chicken or pork)
- 1/2 sweet onion, chopped
- 1/2 red bell pepper, chopped (about 1/2 cup)
- 1/3 cup kale, finely chopped (I used Redbor Kale, frilly kale with reddish-purple veins and stems)
- 1/3 cup fresh goat cheese, crumbled
- sesame seed kernels (optional, but not really)
- Preheat oven to 375ºF.
- In a large bowl, whisk together the eggs, yogurt, sun-dried tomato pesto, salt, and pepper.
- Heat oil in a 10 to 12-inch oven safe skillet over medium-high heat. Add the sausage, onion, and red bell pepper and cook, stirring occasionally until the sausage begins to brown, about 5 minutes. Add the kale and cook until just wilted. Remove skillet from heat.
- Pour the egg mixture over top and lightly stir to evenly spread out the ingredients. Sprinkle crumbled goat cheese and sesame seeds on top.
- Bake in the oven for about 25 minutes, or until the eggs have set and the top is golden. It will continue to cook as it sits, so don’t overbake it!
- Cut into 6 slices and serve!
- Category: Breakfast, Brunch
- Method: Bake
- Cuisine: American
Keywords: breakfast, brunch, eggs, gluten-free, lunch, dinner
Bring back the 80s. But only the frittatas. Aaaand maybe neon spandex for when they turn on the totally rad black lights at the local skating rink.
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