"Kitchen Sink" Frittata

This frittata is packed with flavor, easy to throw together, and perfect for using up whatever is in your fridge. It’s hearty, cheesy, and has just the right amount of veggies to keep things interesting.

Servings: 4–6

Prep Time: 10 minutes

Cook Time: 20 minutes

For the frittata

• 6 large eggs
• ¼ cup heavy cream
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional)
• ½ pound ground sausage (pork or chicken)
• 1 tablespoon olive oil or butter
• 1 cup chopped kale, stems removed
• ½ red bell pepper, diced
• ½ cup shredded cheddar cheese (or cheese of choice)
• 2 green onions, sliced

For serving

• Sour cream or avocado, optional

1.  Preheat oven

Set your oven to 350°F

2. Cook the sausage

Heat a large oven-safe skillet (like cast iron) over medium heat. Add the sausage and cook, breaking it up, until browned and cooked through. Remove excess grease if needed.

3. Sauté the vegetables

Push the sausage to one side of the pan. Add the olive oil or butter, then toss in the kale and red bell pepper. Cook for 2–3 minutes until softened.

Whisk the eggs: In a bowl, whisk together the eggs, heavy cream, salt, pepper, and smoked paprika. Stir in half of the cheese

4. Assemble

Pour the egg mixture into the skillet over the sausage and veggies. Use a spatula to gently distribute everything evenly. Sprinkle the remaining cheese and sliced green onions on top.

5. Bake

Transfer the skillet to the oven and bake for 12–15 minutes, or until the eggs are set and the top is slightly golden.

6. Cool and serve

Let it cool for a few minutes before slicing. Serve warm with a dollop of sour cream or avocado if you like.

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