5 large eggs
3 large egg whites
2 tbsp grated Romano Cheese
Freshly cracked black pepper
2 tsp olive oil
6 oz turkey sausage, casings removed
1 small onion, chopped
2 medium peeled Yukon Gold potatoes, diced into 1/2 inch cubes
1/8 tsp garlic powder
1/8 tsp paprika
1 c chopped kale
Preheat oven to 400 degrees F.
Whisk eggs, egg whites, Romano cheese and a pinch of salt and
pepper together in a bowl. Set aside.
Heat a 10-inch non-stick skillet over medium heat
(ensure that it is oven safe).
Add a spritz of olive oil then add the sausage and onion.
Cook for a few minutes, or until browned.
Place potatoes in pan. Cook for 5 minutes
with the lid on then carefully flip, cover
and cook another 5 minutes or until brown and crispy.
Add Kale and cook covered fro 5 minutes.
Pour the egg mixture into the pan, reduce heat to low
and cook for about 6 minutes, or until edges are set.
Transfer pan to oven and bake uncovered until the frittata is set,
8 to 10 minutes. Remove from the oven and carefully
slide the frittata onto a plate.
Cut into 6 wedges and serve.