Vegetables and Sausages or Smoked Salmon Frittata

I had a leftover of sausages from a previous dinner, so I put them in the frittata; what an excellent way to use leftovers!

  • 2 chicken sausages
  • 2 eggs
  • 5-7 egg whites
  • 4 Tbsp of extra virgin olive oil
  • 1/2 red and 1/2 green peppers
  • 2 stalks of kale
  • 10-15 cocktail tomatoes
  • 1/4 cup of Shreddered parmesan or cheddar cheese
  • Salt & pepper
  1. Preheat the oven at 350F.
  2. In a small skillet, heat 2 tbsp. of extra virgin olive oil and cook the sausages at medium-low. Turn them regularly until they are thoroughly cooked (15-20 minutes).
  3. Cut the peppers in small cubes. In an oven proof large skillet, begin to cook them.
  4. Meanwhile, separate the kale from the stalk and sauté with the peppers for 3 minutes.
  5. Cut the tomatoes in half and add to the skillet; cook for 3 minutes.
  6. When the sausages are ready, slice and add them to the big skillet.
  7. Beat eggs and egg whites with salt & pepper.
  8. Add the eggs to the large skillet. Make sure the eggs cover the vegetables and sausages, if not, add more egg whites.
  9. Cook until eggs start to set and are lightly browned on bottom, 5-7 minutes.
  10. Add the cheese on the top.
  11. Carefully transfer the skillet to the oven and bake for 10 minutes until the eggs are cooked on the surface.
  12. Broil for a short time until the cheese topping is golden.
  13. Remove the skillet form the oven. Use a rubber spatula to loosen wedges of frittata and help slide it out of skillet onto a plate. Cut into four wedges.
  14. Serve with fruit and a glass of low-fat milk (250 ml).
Cooktime: 30 minutes Serves: 4