In my opinion, frittatas are one of the best ways to eat eggs. Here’s why: 1) It’s an easy process that is relatively difficult to screw up (just pop in oven) 2) It stores well, so you can have it for leftovers and for lunch 3) It’s versatile.
Additionally, if you’re ever serving a brunch to a number of people, I highly recommend frittatas. They can be made beforehand, are a general crowd pleaser, and cater to both vegetarians and meat-eaters alike (obviously omit the sausage in this one to make it vegetarian).
For the best tasting and highest quality frittata, start with good eggs. To learn more about how to buy the best eggs, check out my previous article here.
Frittatas are extremely versatile, so don’t be hesitant to just use whatever ingredients you have on hand. The zucchini and sundried tomato sausage were a good pairing, but you could use lots of other ingredients too.
- 1 tablespoon extra virgin olive oil
- 2 zucchini, roughly chopped
- 6 leaves curly or dinosaur kale, chopped finely
- 2 sundried tomato chicken sausages, chopped
- 6 eggs + 6 egg whites, beaten
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- 1/4 cup freshly grated parmesan or mozzarella cheese (optional)
Preheat oven to 375.
Heat a large sized, oven-proof skillet over medium heat. Add in olive oil and once pan is hot, add in kale, zucchini and sausage. Saute until the zucchini and sausage are just starting to brown, about 5 minutes. Season with salt and pepper, and add paprika. Then add the eggs. Make sure the eggs are evenly distributed. Let sit for about three minutes, and then put in oven.
Bake until eggs are just beginning to set, about 15-20 minutes. Briefly remove from oven and sprinkle with parmesan, and pop back into oven until the top is just beginning to brown, about another 20 minutes.
Serve immediately or once cooled, store in fridge covered for up to 5 days. Reheat in microwave.