Ingredients
10large eggs
¼cupparmesan cheese,freshly grated
salt and freshly ground pepper
3tbspextra virgin olive oil,plus 1 tsp
3sweet Italian fennel sausages,(½ lb)
1small onion
1lbYukon gold potatoes
3large kale leaves
Preparation
Preheat the broiler and position the rack 8 inches from the heat.
Crack the eggs into a large bowl. Add 2 tablespoons of grated Parmesan, season generously with salt and pepper, and beat the eggs until blended.
In a large nonstick ovenproof skillet, heat 1 teaspoon of the olive oil. Add the sausage meat and onion and cook over moderately high heat, breaking the sausage up into small pieces, for about 5 minutes, until browned and cooked through. Transfer to a plate.
Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the potatoes and cook over moderately high heat, stirring occasionally, for about 5 minutes, until crisp and cooked through
Add the kale, season with salt and cook, tossing, for about 2 minutes longer, until softened. Add the remaining 1 tablespoon of olive oil to the skillet and tilt the skillet to swirl the oil around the sides.
Scatter the sausage and onion in the skillet. Stir the eggs and add them to the skillet. Cook over moderate heat for 1 minute.
Gently lift the edge of the frittata and tilt the pan, allowing some of the uncooked egg to seep underneath. Cook for about 3 minutes until the bottom and sides are barely set.
Sprinkle the remaining 2 tablespoons of grated Parmesan on top and broil for 1 to 2 minutes longer, until the eggs are set and the top of the frittata is lightly browned.
Slide the frittata onto a large plate, cut into wedges and serve hot or warm. Enjoy!
