Sausage-and-Egg Frittata
with Fresh Tomato Salsa and Kale
Ingredients: Mild Italian sausage (pork, water, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, dehydrated red bell pepper) • 2% Milk • Grade A egg • Baby tomato • Kale • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Parsley • Chili flakes • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Mild Italian Sausage, uncased
3 unit(s)
Egg
(Contains: Egg)
113 g
Baby Tomatoes
56 g
Kale, chopped
1 unit(s)
Garlic, cloves
4 g
Chili Flakes
(Contains: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts, May contain traces of allergens)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
237 mL
Milk
(Contains: Milk)
7 g
Parsley
1 tbsp
White Wine Vinegar
(Contains: May contain traces of allergens, Sulphites, Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Roughly chop kale.
- Peel, then mince or grate garlic.
- Halve tomatoes.
- Roughly chop parsley.
- In a medium bowl whisk together eggs, milk and half the Parmesan. Season with salt and pepper.
- Set aside.
- Heat a medium ovenproof pan (large ovenproof pan for 4 servings) over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then sausage, 1/4 tsp (1/2 tsp) chili flakes and garlic.
- Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.**
- Add kale. Cook 2-3 min, stirring often, until wilted and any extra liquid is absorbed. Season with salt and pepper.
- Spread sausage and veggies out evenly in the pan. Reduce heat to medium.
- Carefully pour egg mixture over top. Sprinkle with remaning Parmesan.
- Carefully transfer the pan to the oven. Bake in the middle of the oven for 8-10 min, until eggs are set. **
- Meanwhile, to a large bowl, add tomatoes, parsley, vinegar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Cut frittata into quarters.
- Divide frittata between plates, then top with fresh tomato salsa.
- Sprinkle remaining chili flakes over top, if you like.
