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.
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 Daiya 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!