I know the holidays aren’t technically over but food-wise, for me they are. After being pretty good at home before heading to my sister’s in Texas before Christmas, I had one good day where I stayed on track, keeping away from the cookies and watching my carbs. But then, poof! The next day was all downhill. Cookie after cookie went into my mouth and I couldn’t stop for days. And then I spent the entire flight home eating ALL of the chocolate that was in my stocking because I wouldn’t let myself eat it when I got home. So now I am home and watching everything that I eat. This Sausage, Feta, and Kale Frittata will be a good start to my mornings this week while I get myself back on track.

Leafy kale, crisp red pepper, spicy turkey sausage and tangy feta cheese make up this frittata which is so easy and quick to prepare. Frittatas are such a great option for breakfast because they take no time to make, are easy to portion out, and are quick to reheat when you are on the go. This frittata has some of my favorite veggies but spinach, onion, asparagus, broccoli and any favorite cheese could be substituted. I’m happy to have this for breakfast each morning. Although eating those cookies for breakfast was pretty fun too.

Preheat broiler to high. Combine egg whites, eggs, salt, pepper, and milk; stir with a whisk.

Heat a 9-inch cast-iron skillet over ­medium heat. Sauté kale in olive oil until tender. Layer in sausage and bell pepper.

Sprinkle with crumbled feta cheese.

Carefully pour egg mixture over cheese.

Cook over medium heat 5 to 6 ­minutes or until eggs are partially set; then broil 5 inches from heat for 2 to 3 minutes or until browned and almost set.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine