This delicious frittata is stuffed with kale and red bell peppers, which brings out the flavor of the organic sweet italian chicken sausage nicely! Courtesy of True Story Foods, it is ready in no time for your New Year’s Day brunch!

Chicken Sausage, Feta and Kale Frittata

Makes 4 servings


8 eggs (“Mom” prefers cage-free eggs)
1/4 teaspoon kosher salt
1/2 cup crumbled feta
1 tablespoon olive oil
3 cups trimmed and thinly sliced kale
1 red bell pepper, cored, seeded and chopped
2 True Story Organic Sweet Italian Chicken Sausage, cut in bite-size slices


1. Heat broiler to high.

2. Combine eggs, salt, and feta, and stir with a whisk. Set aside.

3. In a 12-inch ovenproof skillet, heat oil over medium-high heat. Add kale and sauté for 4 minutes, or until starting to wilt. Add pepper and sliced chicken sausage and stir 2 minutes, or until heated through.

4. Add egg mixture. Cook over medium heat until eggs are partially set, 3 to 4 minutes.

5. Transfer the skillet to the broiler and cook about 3 minutes, or until the top is set.

*Recipe and image courtesy of True Story Foods.*