I haven’t made a breakfast frittata/casserole in a while and I was craving one. Plus, I had veggies that needed to get eaten before they went beyond the point of recognition. Loaded with some of my favorite veggies, I could have eaten the entire pan.
INGREDIENTS:
1 Field Roast sausage, Italian-style, thawed and crumbled
4 green onions, sliced
3-4 C torn kale (I used a red boar kale)
1 small zucchini, sliced thin
6-8 mushrooms, sliced
1 C crackers
1/3 C vegan cheddar shreds
1 small tomato, diced
1 Tbs olive oil
1 tsp garlic, minced
DIRECTIONS:
Preheat oven to 350. In a large skillet, heat the olive oil and garlic. Add the Field Roast, zucchini, and green onion. Cook until the zucchini begins to soften, 3-4 minutes.
Add the mushrooms and kale; cook another few minutes, or until the kale begins to wilt. Because kale is a heartier green, it doesn’t cook down as fast as spinach or chard. Crumble the crackers into the bottom of a pie plate and sprinkle half the cheese on top.
Pour the veggie mix into the pie plate.
Top with remaining cheese and the diced tomatoes.
Cover with foil and bake for 12-15 minutes. If you want crispier kale, cook uncovered. Enjoy!
- 1 Field Roast sausage, Italian-style, thawed and crumbled
- 4 green onions, sliced
- 3-4 C torn kale (I used a red boar kale)
- 1 small zucchini, sliced thin
- 6-8 mushrooms, sliced
- 1 C crackers
- ⅓ C vegan cheddar shreds
- 1 small tomato, diced
- 1 Tbs olive oil
- 1 tsp garlic, minced
- Preheat oven to 350. In a large skillet, heat the olive oil and garlic. Add the Field Roast, zucchini, and green onion. Cook until the zucchini begins to soften, 3-4 minutes.
- Add the mushrooms and kale; cook another few minutes, or until the kale begins to wilt. Because kale is a heartier green, it doesn't cook down as fast as spinach or chard. Crumble the crackers into the bottom of a pie plate and sprinkle half the cheese on top.
- Pour the veggie mix into the pie plate.
- Top with remaining cheese and the diced tomatoes.
- Cover with foil and bake for 12-15 minutes. If you want crispier kale, cook uncovered. Enjoy!
Kale and pomegranates are my new favorites! Not together, although you never know with us foodies 😉
Haha! Now there’s a challenge! How about a kale salad with pomegranate seeds?
We just prepared a zucchini and kale recipe very similar to yours except without the sausage which offers a great variation to try soon. Thank you for sharing!
Now I’m craving one too! Thank you for sharing yet another delectable post. I’m exhausted after my first day back from vacation, but happy to be reading your words and seeing your eats! I hope you are doing well, my friend.
It’s always no great to hear from you, Monet! I hope your holidays were marvelous!
I love the idea of adding crackers!
Also, I nominated you for a Liebster award because I love your blog! Check it out!
http://thatwasvegan.wordpress.com/2012/01/06/a-liebster-blog-nomination-for-moi/
Yeah, crackers make for an easy crust. They don’t always meld together, but they add some nice crunch. Thanks for the nomination–what a nice surprise! 🙂
OMG I tried this today … and used Wasa crackers – phenomenal!!!!! Thank you!!