Sausage, Kale, and Cheddar Frittata

Total Time
55 min
15 min
40 min


uncooked kale

½ pound(s), stems discarded and leaves coarsely chopped

uncooked red potato(es)

3 oz, scrubbed

egg white(s)

5 large


4 large

table salt

¾ tsp

black pepper

¼ tsp

50% reduced fat sharp cheddar cheese

½ cup(s), shredded, shredded

olive oil

2 tsp

mild breakfast links turkey sausage

6 link(s), fully cooked, coarsely chopped

uncooked red onion(s)

1 large, chopped


  1. Preheat oven to 375°F.
  2. Bring large saucepan of water to boil over high heat. Add kale and cook just until tender, 3–5 minutes. Drain and let cool. Squeeze excess water from kale.
  3. Meanwhile, pierce potato in several places with knife and place in medium microwavable bowl. Cover with wax paper and microwave on High until potato is tender, about 5 minutes. Transfer potato to plate and let cool slightly. Dice potato.
  4. Whisk together egg whites, eggs, salt, and pepper in medium bowl. Stir in all but 2 tablespoons of Cheddar.
  5. Heat 1 teaspoon of oil in 10-inch ovenproof nonstick skillet over medium heat. Add sausages and cook, stirring occasionally, until sausages are lightly browned. Transfer to plate.
  6. Add remaining 1 teaspoon oil to skillet. Add onion and cook, stirring occasionally, until softened and browned, about 10 minutes.
  7. Add potato, kale, and sausage to skillet in even layer. Pour in egg mixture and spread evenly over vegetable mixture. Reduce heat to medium-low and cook until edges set, about 4 minutes. Transfer skillet to oven and bake just until set in center, 15 minutes.
  8. Sprinkle frittata with remaining 2 tablespoons cheese. Bake until cheese melts, about 1 minute longer. Cut into 4 wedges.
  9. Per serving: 1 wedge

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