Frittata with Roasted Cherry Tomatoes, Kale, Sausage, and Cheddar
Serves: 6 (making a lot because the leftovers are so handy)
  • 2 pounds cherry tomatoes, washed, stemmed, and left whole
  • 1 tablespoon olive oil
  • 1/2 pound kale (any type), washed and stemmed (see photos below)
  • 1 pound sausage: I use 5 Aidell's Chicken Apple sausage which are fully cooked. You can also use your favorite uncooked sausage in casings or bulk.
  • 3 tablespoons butter, salted or unsalted, divided; plus additional if buttering a baking dish
  • 12 eggs
  • 6 ounces grated sharp cheddar cheese
  1. You will need a 12" diameter nonstick pan with a metal handle for this recipe. This is a must. Otherwise the frittata will stick to the pan and the handle will melt in the oven. The other option is a baking dish (Pyrex type) or ceramic oven-proof au gratin dish.
  2. Here's the game plan: Start roasting the tomatoes. While they're roasting, prepare the kale and fry the sausage. Combine everything and bake the frittata. While the frittata is baking for about 20 minutes unattended, you have a chance to do something else.
  3. Roast Cherry Tomatoes:
  4. Put oven rack in upper third of oven. Preheat oven to 400° Put cherry tomatoes on a rimmed baking sheet large enough to hold all the tomatoes in a single layer. I use an 11"x16" baking sheet. Add oil and toss to coat with your hands. Bake for 40-50 minutes or until very little liquid is left in baking pan, tomatoes have shrunk, and there are a few burnt spots on some of the tomatoes. Tomato size, wateriness, and oven temperatures vary so cooking times will also vary. Check tomatoes after 20 minutes and continue checking often, more so towards the end of the cooking time. They go from not done to done pretty quickly. Salt lightly and set aside. Note: as tomatoes cook they burst and release their liquid. For awhile it looks pretty ugly, with burst tomatoes sitting in a swimming pool of tomato juice. Don't worry. This will work.
  5. Steam kale:
  6. Bring a few inches of water to boil in steamer pot and put stemmed kale in steamer basket. Steam until leaves are just tender, about 10-15 minutes. Cooking time will vary depending on type and age of kale. Break off a little piece to taste and test. Check frequently for doneness. Remove from heat. When cool enough to handle, squeeze liquid from kale in batches, using your hands. Roughly chop and set aside. Turn oven heat down to 350°.
  7. Cook Sausage:
  8. For fully cooked sausage: cut into bite-size pieces. Add 1 tablespoon of butter and sausage to pan. Fry on medium high heat until sausage are lightly browned. Set aside.
  9. For uncooked sausage: If using sausage in casings, remove meat from casings. Put sausage meat in pan. There is usually enough fat in the sausage that no butter is needed. Fry sausage on medium heat, breaking up lumps, until fully cooked and no pink is visible. Set aside.
  10. Assemble and Bake:
  11. Put oven rack in center of heated 350° oven. Crack eggs into large bowl and beat with fork or whisk until fully mixed. Salt lightly. Add chopped kale and sausage and stir.
  12. Melt 2 tablespoons of butter in 12 inch wide, nonstick pan with metal handle (absolutely necessary). Add egg mixture. Top with roasted cherry tomatoes. Bake until eggs are fully set in the center, 10-15 minutes. Test by inserting a knife into the center and breaking the top layer to see if egg in the middle is fully set.
  13. Remove from the oven. Sprinkle cheese evenly on top and return to the oven for a minute or so until cheese is melted.
  14. Cut into 6 wedges and serve immediately.
  15. Leftover frittata may be covered and refrigerated for 4 days and still tastes great. Serve at room temperature or lightly reheated in the oven.
Recipe by Preheat to 350˚ at