With Valentine’s Day falling on a weekend this year, I thought it would be cool to provide a brunch recipe. This frittata recipe is absolutely delicious and can be prepared with or without meat. A homemade brunch is a great way to kickoff any weekend, whether you’re single, engaged or married everyone loves good food. Top the frittata off with mimosas, something sweet – like blueberry muffins or maybe even a fruit selection and you’re good to go!
Mango Jalapeño, Thyme and Kale Fritatta
Serves 6 to 8
7 eggs, beaten
4 Mango Jalapeño Chicken Sausage links, chopped
A handful of fresh kale, chopped (or spinach)
1/2 small zucchini, thinly sliced
1 medium yellow onion, diced
5 stalks of asparagus, chopped
12 cherry tomatoes, chopped
1/2 cup of leeks, finely chopped (chop and then measure)
1/2 cup cheddar cheese, grated
1/2 cup swiss cheese, grated
5 pieces of Fresh bread, torn into pieces
2 tbsp. chives
1 tsp salt
1 tsp freshly ground black pepper
2 sprigs of fresh thyme
2 springs of oregano
1/4 cup of heavy cream
1 cup of milk
Preheat oven to 325 F. Prepare a 3 quart casserole pan (9×13) by spraying with a non-stick baking spray.
In a 10-inch sauté pan over medium heat, sauté the sausage. Set aside and allow the sausage to cool. Sauté onion, leeks, chives, kale, zucchini and asparagus in the same pan. Set aside and allow your vegetables to cool.
In a medium bowl, whisk together the eggs, cream, milk, cheese, salt, pepper, thyme and oregano. Mix in vegetables, tomatoes and sausage.
Bake for 1-1.5 hours, check after 1 hour and then every few minutes because it can brown quickly.