Sausage, Mushroom, and Kale Egg White Frittata

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4 1x


  • 23 T olive oil
  • 1 large shallot, finely diced
  • 4 cloves garlic, minced
  • 3 sausage links, cut into bite sized pieces (I used artichoke & parmesan chicken sausage)
  • 3/4 c white mushrooms, sliced
  • 34 handfuls fresh kale, chopped
  • 7 egg whites + 2 tsp water, whisked together
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp red pepper flakes
  • 34 T grated parmesan


  1. Preheat broiler and position the rack about 8 inches from the top.
  2. Crack the egg whites into a bowl and add 1-2 tsp water, salt, and pepper, and whisk together.
  3. Heat oil in a large non-stick oven proof skillet. Add the shallot, garlic, sausage, and mushrooms, and cook over moderately high heat for 4-5 minutes.
  4. Add in the kale, and continue cooking until wilted, about 2-3 minutes.
  5. Evenly scatter the sausage and mushroom mixture on the bottom of the skillet, and Pour in the egg white mixture. Let the mixture set for about 1 minute, then tilt the pan to evenly distribute egg mixture.
  6. Cook over medium heat for about 4-6 minutes, until the sides are set. Sprinkle with Parmesan.
  7. Transfer to broiler and cook an additional 1-2 minutes longer, until egg whites are fully set.
  8. Cut into wedges and serve!

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