Bitter Chicory and Sausage Breakfast Frittata

Ingredients:

• 1 bunch of chicory, washed and roughly chopped
• 2 tablespoons olive oil
• 1 small red onion, thinly sliced
• 150g Italian sausage, casing removed and crumbled
• 6 large eggs
• 50g Parmigiano-Reggiano, grated
• Salt and pepper to taste
• 1 teaspoon red chili flakes
• 2 tablespoons fresh parsley, chopped

Cooking Instructions

1. Preheat your oven to 375°F (190°C).

2. In a large ovenproof skillet, heat the olive oil over medium heat. Add the red onion and sauté until it becomes translucent, about 3-4 minutes.

3. Add the crumbled sausage to the skillet and cook until browned, breaking it up with a spatula as it cooks, about 5 minutes.

4. Add the chopped chicory to the skillet and cook until it wilts and becomes tender, about 4 minutes. Season with salt, pepper, and red chili flakes.

5. In a large bowl, whisk together the eggs and grated Parmigiano-Reggiano. Pour the egg mixture over the sausage and chicory in the skillet, making sure the ingredients are evenly distributed.

6. Cook on the stovetop for about 3 minutes until the edges start to set. Transfer the skillet to the preheated oven and bake until the frittata is fully set and golden on top, about 15 minutes.

7. Carefully remove the skillet from the oven. Allow the frittata to cool for a few minutes before slicing.

8. Garnish with fresh parsley before serving.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 6g | Protein: 20g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 260mg | Sodium: 580mg | Potassium: 500mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1200IU | Vitamin C: 15mg | Calcium: 150mg | Iron: 3mg

_{Note: The nutritional information is estimated based on ingredient availability and portion sizes. For exact values, please consult a nutritionist.}