Sometimes breakfast for dinner is as good as it gets. It’s awesome to have a pancake or French Toast night and omlettes and breakfast burritos are always great if you are running out of dinner ideas.

This week I decided to use a lot of the produce that we had on hand from other dinner left overs plus the CSA share to make a breakfast-for-dinner that could easily be mistaken for just a regular weeknight dinner. See: Fritatta! I’ve never made one but have been wanting to try for ages. Turns out its incredibly easy and it was very satisfying with a side salad.

Potato, Sausage, and Kale Fritatta
From Food and Wine Magazine

10 large eggs
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground pepper
3 tablespoons plus 1 teaspoon extra-virgin olive oil
3 sweet Italian fennel sausages (1/2 pound), meat removed from the casings
1 small onion, finely chopped
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
3 large kale leaves, stems and inner ribs discarded, leaves coarsely chopped

Preheat the broiler and position the rack 8 inches from the heat. Crack the eggs into a large bowl. Add 2 tablespoons of grated Parmesan, season generously with salt and pepper and beat the eggs until blended.

In a large nonstick ovenproof skillet, heat 1 teaspoon of the olive oil. Add the sausage meat and onion and cook over moderately high heat, breaking the sausage up into small pieces, until browned and cooked through, about 5 minutes. Transfer to a plate. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the potatoes and cook over moderately high heat, stirring occasionally, until crisp and cooked through, about 5 minutes. Add the kale, season with salt and cook, tossing, until softened, about 2 minutes longer.

Add the remaining 1 tablespoon of olive oil to the skillet and tilt the skillet to swirl the oil around the sides. Scatter the sausage and onion in the skillet. Stir the eggs and add them to the skillet. Cook over moderate heat for 1 minute. Gently lift the edge of the frittata and tilt the pan, allowing some of the uncooked egg to seep underneath. Cook until the bottom and sides are barely set, about 3 minutes.

Sprinkle the remaining 2 tablespoons of grated Parmesan on top and broil until the eggs are set and the top of the frittata is lightly browned, 1 to 2 minutes longer. Slide the frittata onto a large plate, cut into wedges and serve hot or warm.

This was incredibly simple to make. We had some leftover ground sausage from a grilled pizza night over the weekend and we scored some potatoes and $1 kale from Greensgrow Farms. The eggs were also from the CSA and incredibly fresh. Aside from the potato peeling, this recipe took under a half an hour and was  so quick and easy! It was really delicious and we’ll be saving the leftovers for both breakfast AND lunch! The best part? Totally adaptable for just about anything that we bring home from CSA. We have some chard, zucchini, and cherry tomatoes that I think will fit in well for another meal next week!

Just to balance out the breakfast from the dinner, I served the fritatta with some of the field greens that we got in the CSA along with cherry tomatoes, slivered almonds, raisins, red pepper, and leftover garlic cheddar from Week 2 of the CSA. Fresh and delish! n