As you can see, I am trying to distract you from looking at the frittata by putting an equally crazy looking apron behind it!
Appearances and amateur cooking mistakes aside, this frittata was delicious! As my diligent and observant readers will know, I have been trying to diversify my kale recipes and after inspiring one of my co-workers to make a frittata (for the first time!) last week, I decided I needed to make one, too.
My love of sweet apple chicken sausage is well documented (see here, here, and here) and I buy it whenever it is on sale. I had some in the fridge and thought it would work well with the kale. I followed my basic "What's Left in the Fridge Frittata" recipe, but made one glaringly obvious amateur mistake. I threw the kale right in the pan after the chicken sausage had been browning and was shocked when it didn't wilt like spinach or arugula. Duh! So, learn from my mistakes! If you want to use kale in a frittata, make sure you blanch it first, and then cut into bite-size pieces before adding it to the pan. But, at least I remembered the broiler this time, so the kale and the Parmigiano-Reggiano got nice and crispy!