Zucchini and Kale Breakfast Frittata
 
 
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.
Author:
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
  • ⅓ C vegan cheddar shreds
  • 1 small tomato, diced
  • 1 Tbs olive oil
  • 1 tsp garlic, minced
Directions
  1. 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.
  2. 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.
  3. Pour the veggie mix into the pie plate.
  4. Top with remaining cheese and the diced tomatoes.
  5. Cover with foil and bake for 12-15 minutes. If you want crispier kale, cook uncovered. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2012/01/04/zucchini-and-kale-breakfast-frittata/