Old Bay Sausage, Plantain & Kale Frittata
 
Prep time
Cook time
Total time
 
Dana:
Serves: 6 servings
Ingredients
  • 1 lb old bay sausage OR 1 lb ground pork/turkey + 2 Tbsp old bay spice blend
  • 2 plantains (yellow or slightly browning), peeled and sliced into ½ inch rounds
  • 1 bunch dinosaur kale, sliced thin
  • 10-12 eggs*
  • For topping: sliced avocado
Directions
  1. Preheat the oven to 350 F.
  2. Heat 2 Tbsp coconut oil in a cast iron skillet until hot. Add the plantains in one even layer.
  3. Cook for about 2 minutes on each side, until lightly browned. Watch them closely so they don’t burn! Carefully flip with a small metal spatula or fork. Turn the heat to medium-low, and let them go for about another minute on each side if they’re not cooked all the way through.
  4. Remove the plantains from the pan and add the sausage. Breaking it up with a spatula, cook until browned (and cooked through). Drain the excess grease from the cast iron.
  5. Next, stir in the chopped kale with the sausage until it begins to soften.
  6. Layer the plantains in with the kale and sausage, then pour the eggs over top until they start to set (about 2-4 minutes)
  7. Put the whole skillet in the oven and bake for 25 minutes, until cooked through and firm to the touch.
  8. Let cool for 5 minutes before you serve. Top with sliced avocado!
Notes
*Use 10 or 12 eggs, depending on the size of your pan. You want the eggs to almost cover all the ingredients.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/old-bay-sausage-plantain-kale-frittata/