Sausage Kale Frittata 2 Ways

Thanksgiving & Christmas mornings both bring tons of hustle and bustle and seem to drive everyone into the kitchen!  To save your sanity & your waistline, make these yummy frittatas ahead so you can have them out for breakfast to keep everyone from clogging up the kitchen!  Plus, with the lovely red and green colors they look so festive!  This includes the kid version and the adult version!

What you need...
1 lb. sausage
1 pint egg whites
6 eggs
1 bunch kale, washed chopped into bite sizes pieces (time saver: use an 11 oz. clamshell of baby spinach instead)
1/2 red bell pepper, sliced
1 pint mushrooms, sliced
havarti or gouda cheese cut into thin squares (about 17 pieces)
1/2 cup shredded cheddar
1/3 cup ricotta cheese

Preheat oven to 400F.  Lightly grease 2 pie dishes.  In a large sauté pan, cook sausage on medium/high breaking it up as it browns.  With a slotted spoon, divide between two pie dishes.  Drain fat from sauté pan, and add mushrooms, sauté for 2 minutes on medium heat, then add kale and cook for 3 minutes, stirring.  Divide between 2 dishes, I tried to put more mushrooms and less kale in the one for the kids so that I can cover the kale up with cheese!
For the adult one, I gently poured the pint of egg whites to fill the dish.   Laid the havarti slices out to make a nice pattern then added the sliced bell peppers.
For the kid version, scramble 6 eggs, add 1/3 cup of ricotta and scramble together.  Add to kid dish.  Top with shredded cheese.
Bake at 400F for 30 minutes, remove and cool.  Cover and refrigerate, slice and microwave when ready or return to 350F oven for about 15 minutes, covered!!!

Adult, kid

for the kiddos!

For the BIG kiddos!