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 (I liked Zingerman's and Wave Hill pre-no-gluten), fresh butter, and jam.

Merguez, Kale, and Sweet Potato Frittata

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

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.

Recipe Details:

Can be made in advance and gently reheated in a 350 degree oven for about 10 minutes, or until warm.

Servings: 2
Total time: 1 hour