frittata
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Fabulous Frittata

frittata

“If I’m making food – I’m making a LOT of food” happens to be my daily mantra. With five people in this house and all of them boys except for me, there is SO much food consumption constantly happening that I learned a long time ago that bulk cooking was the only key to my survival. If I had a dollar for every time I heard a kid tell me he was hungry, I would be swimming in Washingtons and not sitting here telling you how to make a frittata the size of your house, so when I hear the daily “I’m hungry!” I can just point at the fridge and say “Food’s in there kid, go and find some” and my life goes on easy breezy.

There is of course another key to my survival, because I know what you are thinking, “Yea right, Sarah, it’s not all fun and games with happy children floating around eating leftovers from a well-stocked fridge,” well fine, you’re right, my life is not all easy breezy all the time so  I’ll share my secret with you: I drink lots of wine. (Just kidding, kind of). Nope, I actually really am kidding. I’ve been through the “lots of wine drinking” phase here and there when life gets tough and it really does NOT help. When vino turns into my go to coping mechanism I just end up feeling like crap the next day as I find myself once again back in the kitchen making gargantuan amounts of food but instead with a pounding headache, which really doesn’t help my situation, one tiny bit. So, the real secret – enter in meditation. This happens to help a lot more than alcohol with only positive side effects.  New to meditation? I suggest you start here, and once you are convinced read this book.

Alright, back to the food, I really do love to cook and I really don’t mind feeding my family but I have other things to do besides slaving over my stove so you’ll always find in my house something going in a slow cooker or large pots of chili or stew or soup on the stove top or a huge casserole of some sort in my oven so that I can take a day off here or there to live my life outside of feeding the beasts that occupy my home.

Here’s one of those giant meals that keep us all fed and happy. I have a lot of frittata recipes but this is a new one that has been a huge hit. We enjoy some dairy here and there – hence the cheese in this recipe (a post about that coming soon) but if you don’t do dairy at all, just skip it and this will still be yummy!

Let me know in comments, what’s your go to bulk meal that keeps you off the sauce and your family happy? Also, tell me, have you been meditating? Are you going to start, and if not, why aren’t you meditating? What keeps you from diving in to try it?

As always, enjoy!

frittata
5 from 1 vote
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Fabulous Frittata

Here’s one of those giant meals that keep us all fed and happy. I have a lot of frittata recipes but this is new one that has been a huge hit.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6
Author Sarah Fragoso

Ingredients

  • 12 ounce jar of roasted red pepper drained and roughly chopped (do not chop too finely or it will make your frittata too watery
  • 1 lb mild Italian sausage casings removed
  • 12 eggs whisked
  • ¼ cup heavy cream or coconut milk
  • 2 tablespoons diced chives
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 cups chopped kale
  • 4 oz. feta cheese

Instructions

  1. Preheat your oven to 450.
  2. In a large skillet, crumble the Italian sausage and brown over medium heat.
  3. Spread the cooked sausage on the bottom of a 9x13 baking dish.
  4. Spread the chopped roasted red peppers on top of the browned sausage, followed by the chopped kale.
  5. In a large mixing bowl whisk the eggs together with the heavy cream or coconut milk, add the diced chives and the salt and pepper and mix together.
  6. Pour the egg mixture evenly over the sausage and veggies in the baking dish.
  7. Top everything with the crumbled feta cheese, pushing the cheese down into the eggs.
  8. Cover tightly with foil and bake for 35 – 40 minutes.
  9. Remove the foil and bake for an additional 10-15 minutes or until the frittata is cooked all the way through and is slightly browned on top.
  10. Cut into squares and enjoy!

 

Sarah Fragoso

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

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23 Comments

  1. Trudy Cole says:

    Hi Sarah,
    Can Spinach be substituted for Kale in this recipe?
    Thanks so much,

    1. Yes!! Enjoy!

  2. Karen Freemantle says:

    Hey Sarah! This looks like another great one! Can’t wait to try it. I make the southwestern one just about every week. My kids start heading out the door at 5:45am and it is the perfect grab and go. Not to mention an easy weeknight dinner. I’ll try the new one this week.

    My other go to recipe…. Your Puerto Rican Beef. I triple that sucker, bake a bunch of sweet potatoes and we are good to go for a couple of days. Dinner, lunches .. And delish with a fried egg on top for breakfast!

    Keep’em comin sister!

    1. Love it! Don’t worry, I’ll keep em’ comin! 🙂

  3. Yum! My family loves fritattas. Feta sounds like a great addition! Will have to make this soon 🙂

    1. Hope you love it Heather, thank you!

  4. Chantel says:

    I’m already starting to wonder how the heck I’m going to feed every one in a few years! LOL! We currently only have 5yo and 8yo boys and a 9mo baby girl (who can plow through some food). I generally make two one-pot meals on Sunday, hoping it will get us through Wednesday. But, lately, my one-potters are only lasting us one meal with no lunch leftovers for me. 🙁 Cabbage and meat sauce is a favorite in our house as are big pots of soup (with lots of greens). I also need to throw in that my favorite kitchen tool is my electric pressure cooker! That sucker gets used multiple times per week!

    p.s. glad we’ve got “you” back Sarah! 😉

    1. Welcome to my world Chantel!! It’s amazing the amount of food we go through, but it’s all good, real, food, so I rest assured that at least we are doing the best we can! Hang in there! I’m super glad to have “me” back too. 🙂

  5. Becca says:

    Sarah, when you said, “So, the real secret – enter in meditation,” I misread it as MEDICATION and…well, laughs ensued. This Frittata truly does look fabulous, thanks for sharing! Happy Mother’s Day!

    1. LOL!!! That’s awesome. Now I’m cracking up too! Happy Mother’s Day!!

  6. Melanie says:

    Note to self-grease the pan before adding sausage! I used lean deer sausage and it all stuck to the bottom of the pan. Tasted great anyway!

    1. Oh no, but deer sausage sound AMAZING! Glad it turned out anyway! 🙂

  7. Sven says:

    Sarah, please understand the difference between the words “to”, “too”, and “two”. These words DO make a difference when writing in the English language. Admittedly, the English language is one of the more difficult languages to master. Good luck! On a side note, I LOVE me some frittata!

    1. Hi Sven, thank you! I totally missed that, all fixed now. Crazy, but I do actually know the difference between to, too, and two, but sometimes, admittedly, I’m human and in a hurry and I make a mistake here and there.

      On a side note, pointing out my mistakes is awesome, and I appreciate the help because as a busy gal who happens to run multiple business, take care of kids and a home, blogs, and gives away a lot of my time to those I want to help for free, I often just need some help, so maybe an approach like this in the future would be awesome, “Hi Sarah, thanks so much for taking the time to share your recipes and life with all of us. I know you are super busy but I noticed a typo in your recipe, I think you meant to say, “too” rather than “to”. Just thought you might want to change it”!

      That kind of approach makes folks like me feel good and not embarrassed or degraded. Since you took the time to tell me where I went so obviously wrong, I thought I would return the favor and give you some advice as well as you go on your way pointing out grammer mistakes to other good folks who are simply trying to help others and share their lives.

      Have a great day!

      1. Mariah Tanner says:

        5 stars
        Amazing. Love love love this reframe. Stumbled on your blog looking for paleo recipes and finding so much more! Keep it up, lady! – Mariah, half Santa Cruz, CA and half Leesburg, VA.

        1. Thank you so much!! 🙂

  8. Joanna Walle says:

    Sarah,

    This recipe sounds delicious. Could you confirm the baking temperature? It calls for 450 degrees, I am just making sure that it is correct. Thank you!!

    1. Yes, that is correct! Enjoy! 🙂

      1. Joanna Walle says:

        Thank you!

  9. I love to cook in bulk – saves me time in the future. I’m not a huge fan of eggs, so I never really make Frittatas, but my boyfriend loves them. Can this meal be frozen for future consumption? How well will it hold up?

    1. I haven’t ever attempted to freeze this one but I believe it would hold up just fine! Good luck!

  10. Charlotte says:

    Can you prepare it the night before? And cook in morning?

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