Merguez, Kale, and Sweet Potato Frittata

Staff Writer
Merguez, Kale, and Sweet Potato Frittata
Merguez, Kale, and Sweet Potato Frittata
Allison Beck

Merguez, Kale, and Sweet Potato Frittata

Whether you're entertaining two or 10 around the holidays, it's hard to beat a frittata when it comes to serving up a hearty and healthy breakfast. 

Akin to a large, flat (i.e. unrolled) omelette, frittatas are the perfect brunch item, in my book. It's a vehicle for all sorts of toppings, here salty and spicy merguez sausage, rich green winter kale, chunks of roasted sweet potato, and delicate caramelized onions. All of the ingredients can be prepped in advance, so all you need to do is mix the eggs and add the ingredients about 20 minutes before you want to eat. 

This recipe serves two, but it can be easily doubled or tripled to feed your group. Just use a larger sauté pan and be sure to cook the frittata until the center is just set — it will certainly take longer in the oven. Serve with toasted slices of hearty farm bread, fresh butter, and jam.

Click here to see Lazy Sunday Brunch Recipes.

Ready in
1 h
2
Servings
653
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Sweet potato, chopped into 1/4-by-1/2-inch chunks
  • Olive oil, for roasting
  • Salt, to taste
  • 2 links Merguez sausage, casings removed
  • 6 ounces baby kale, washed and torn into 3-inch pieces
  • 4 eggs
  • 2 ounces grated cheese, preferably fontina or Gruyère, if desired
  • 2 yellow onions, finely sliced

Directions

Preheat oven to 400 degrees. In a 8-by-8-inch baking pan, combine the sweet potato with just enough oil to coat and a sprinkling of salt. Toss well. Roast in oven for about 20-30 minutes, stirring every 10 minutes, or until the largest chunks are fork tender. Set aside.

While potatoes cook, heat a large saute pan over high heat. Add about a tablespoon of oil and then the onions. Cook for about 5 minutes, or until the onions release their moisture, then turn heat down to medium-high. Cook for another 10-15 minutes, or until the onions are translucent and are lightly caramelized. Transfer to a bowl and set aside.

In the same pan, add the sausage and cook over high heat. Break the meat into small chunks and cook until brown, about 3-5 minutes. Set the meat aside, making sure to reserve the juices in the pan.

In the same, still-hot pan, add the kale and cover with a lid. Cook over medium heat for about 3 minutes, then stir. If there isn't a lot of moisture at the bottom of the pan, add a couple of tablespoons of water to help wilt the greens. Set the kale aside, uncovered, once tender, about 3 minutes more.

Turn oven down to 350 degrees. In a mixing bowl, combine the eggs well and lightly season. Heat a 10-inch skillet over high heat. Add 3 tablespoons oil and turn heat to medium-high. Add in the sweet potato, onions, sausage, and kale. Stir well and immediately pour into pan. Cook about 5 minutes on the stovetop, or until the sides begin to set, then transfer to the oven for about 5-10 minutes longer, or until the center of the frittata is just set. Remove from the oven and let sit for 5-10 minutes. Serve.

Merguez Shopping Tip

Try to use fresh sausage whenever you can; they are full of flavor and don't have the high level of preservatives and nitrates that packaged sausage has.

Merguez Cooking Tip

Fresh sausage should be cooked to an internal temperature of 160 degrees.

Nutritional Facts

Total Fat
44g
67%
Sugar
11g
N/A
Saturated Fat
16g
79%
Cholesterol
392mg
100%
Protein
32g
65%
Carbs
35g
12%
Vitamin A
1107µg
100%
Vitamin B12
2µg
27%
Vitamin B6
0.8mg
39.8%
Vitamin C
113mg
100%
Vitamin D
3µg
1%
Vitamin E
3mg
17%
Vitamin K
606µg
100%
Calcium
388mg
39%
Fiber
7g
29%
Folate (food)
194µg
N/A
Folate equivalent (total)
194µg
49%
Iron
4mg
22%
Magnesium
92mg
23%
Monounsaturated
19g
N/A
Niacin (B3)
3mg
17%
Phosphorus
496mg
71%
Polyunsaturated
6g
N/A
Potassium
1078mg
31%
Riboflavin (B2)
0.7mg
41.6%
Sodium
1078mg
45%
Thiamin (B1)
0.4mg
24.8%
Zinc
4mg
26%