with Fresh Tomato Salsa and Kale
Ingredients: Mild Italian sausage (pork, water, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, dehydrated red bell pepper) • 2% Milk • Grade A egg • Baby tomato • Kale • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Parsley • Chili flakes • Garlic.
Allergens
Tags
Mild Italian Sausage, uncased
250 g
Egg
3 unit(s)
Baby Tomatoes
113 g
Kale, chopped
56 g
Garlic, cloves
1 unit(s)
Chili Flakes
4 g
Parmesan Cheese, shredded
0.25 cup
Milk
237 mL
Parsley
7 g
White Wine Vinegar
1 tbsp
Butter
1 tbsp
Salt
0.13 tsp
Pepper
0.13 tsp
Oil
1 tbsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Roughly chop kale.
- Peel, then mince or grate garlic.
- Halve tomatoes.
- Roughly chop parsley.
- In a medium bowl whisk together eggs, milk and half the Parmesan. Season with salt and pepper.
- Set aside.
- Heat a medium ovenproof pan (large ovenproof pan for 4 servings) over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then sausage, 1/4 tsp (1/2 tsp) chili flakes and garlic.
- Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.**
- Add kale. Cook 2-3 min, stirring often, until wilted and any extra liquid is absorbed. Season with salt and pepper.
- Spread sausage and veggies out evenly in the pan. Reduce heat to medium.
- Carefully pour egg mixture over top. Sprinkle with remaning Parmesan.
- Carefully transfer the pan to the oven. Bake in the middle of the oven for 8-10 min, until eggs are set. **
- Meanwhile, to a large bowl, add tomatoes, parsley, vinegar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Cut frittata into quarters.
- Divide frittata between plates, then top with fresh tomato salsa.
- Sprinkle remaining chili flakes over top, if you like.
630
kcal
Calories
45
g
Fat
17
g
Saturated Fat
19
g
Carbohydrate
10
g
Sugar
3
g
Dietary Fiber
40
g
Protein
400
mg
Cholesterol
1140
mg
Sodium
0.5
g
Trans Fat
1050
mg
Potassium
450
mg
Calcium
4
mg
Iron
with Microwavable Dilly Potatoes
