Since I wasn’t going on any sort of vacay over my extra long Labor Day weekend I wanted to take advantage of the time otherwise wasted sitting around my apartment by testing out several recipes. Thus far, I had only made one recipe using the cast iron skillet I got for my birthday, but that HAD to change.
I don’t know about you, but when I hear cast iron skillet, I think frittata. It’s one of those dishes that requires time on both the stovetop (to cook the filling) and the oven (to set the eggs) so a single pan that can handle both is ideal. Did you have the impression that frittata’s were really time consuming? I did. If only I had actually read a recipe, I would have known it takes less than 30 minutes, including all prep, cook time, and cleanup.
Start by sauteing kale with garlic in your cast iron skillet. Once it’s most of the way cooked down, add sliced chicken sausage. I don’t have exact measurements, but I used about 4 large handfulls of kale and 3 sausage links to really pack it with the filling. Let me tell you, I felt so healthy watching all that kale go in the pan. While the sausage and kale finishes cooking, whisk 10 eggs (my skillet is pretty big) with a bunch of grated pecorino (or parm if that’s what you can find). The whole thing goes into the oven at 350-400 for 10-15 minutes.
This was so nice and hearty it really could have been served as a breakfast-for-dinner sort of scenario. The was no bitterness left in that kale after cooking it down with garlic and then surrounding it with all that egg and sausage. So much flavor in this dish for real.