Sun-Dried Tomato Pesto Frittata

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December 30, 2013 by Katie

I hope you all had a fab holiday and are gearing up for an exciting New Year! I enjoyed my time off and was able to get back to nature with some hiking, bouldering, slacklining, rv’ing, and more! Although I could have traveled for longer, it feels good to be home. Sometimes I long for the routine, until I get sick of the routine and want to charge again. But, for now, I’m in routine mode, which means actually looking ahead for the week and prepping my meals!

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Today, I’ll share with you what I made this morning. I’m a big fan of frittatas because they’re super easy, one dish gives me 2 days worth of breakfasts, they allow me to hide veggies in them, they force me to eat more veggies, and they are perfect for feeding friends. I look forward to re-heating my frittata tomorrow morning, allowing me to get more work done. Basically, frittatas allow you to streamline your life. Don’t you agree?

Ingredients:

1lb hot italian sausage

1 bunch of chopped kale

10-12 eggs

1-2 tbsps of dried oregano

1 tsp crushed red chili peppers

1 tsp fresh cracked pepper

1 tsp himalayan pink salt

Pesto:

1/4 cup raw or roasted almonds

1 garlic clove

1/8-1/4 cup olive oil

3-4 cups of loosely packed fresh basil leaves

1 cup of italian herb infused, sun dried tomatoes

Steps:

1. Brown the sausage over medium in a saute pan that can withstand going under the broiler. Turn the oven broiler to high, so it will be heated up for later use.

2. While the sausage is browning, make the pesto andΒ whisk up the eggs with the herbs; oregano, crushed red peppers (if you like the extra heat), black pepper, and salt.

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3. Use a small food processor to make the pesto. Add the almonds and garlic clove first, and pulse until crushed finely. Then, add the sun-dried tomatoes. Process until blended well. Lastly, add the basil and some olive oil until it’s blended. Taste and add salt or more basil leaves if needed. Set aside until use.

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4. After the sausage is browned, add the kale and stir fry until wilted. Keep the stovetop heat on medium.

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5. Spread the sausage and kale out in the pan. Pour over the egg mixture, making sure the egg is evenly distributed. Keep the temperature on medium/medium-low until the mixture starts bubbling in the middle. These bubbles tell you that the frittata is starting to cook throughout, which is what you want.

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6. Once the bubbles can be seen, place your frittata under the broiler for about 2-3 minutes.

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7. Once the broiler has cooked the top more thoroughly, you are ready to add the pesto to the top.

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8. Spread the pesto evenly over the frittata with a spatula.

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9. Place once again under the broiler for about 1-2 minutes until the pesto is somewhat browned. This completes the frittata. Let cool slightly, then serve!

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If you have left over pesto, put it in the fridge for later use! It goes great with chicken, scrambled eggs, burgers, and more! It’s a staple along with chicken broth, that I always have on hand!

-Bug

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