Chicken Sausage Frittata with Pan Roasted Brussels Sprouts
Servings 4 servings
- 6 eggs
- 1 package Aidells Chicken & Apple Sausage
- 1 cup kale
- 1/4 red onion, sliced
- 3 tbsp ghee or olive oil, divided
- 1 lb prewashed brussels sprouts
Slice the kale, onions, and sausage. In a small pan over medium heat, warm 2 Tbsp. ghee. Add in the kale, onion, and sausage and stir occasionally for 5-7 minutes. While it cooks, crack and scramble the eggs and set aside.
Slice the Brussels sprouts in half and heat the remaining ghee over medium heat in another skillet. Lay the Brussels sprouts cut side down and cook for 3-4 minutes. Add the eggs to the first skillet, and gently pull the edges away from the pan as it cooks, allowing the eggs to fill in.
Cover and reduce heat to low and cook for another 5-6 minutes. Flip the Brussels sprouts and cook for another 2-3 minutes. Season with salt & pepper and remove from the skillet. Slide the frittata out of the pan and slice into 4-6 pieces.
Calories: 152kcal | Carbohydrates: 12g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 246mg | Sodium: 131mg | Potassium: 614mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2885IU | Vitamin C: 116mg | Calcium: 110mg | Iron: 3mg