kielbasa / potato, leek & cheddar frittata / smokey date jam / kale salad

kielbasa / potato, leek & cheddar frittata / smokey date jam / kale salad

Contents of your meal kit:

organic eggs
citrus vinaigrette
baby kale
toasted walnuts
fingerling potatoes
cheddar cheese
sliced leeks
smokey date jam

Cookware needed: skillet with lid, salad bowl, microwave-safe bowl, mixing bowl, oven-safe nonstick skillet (see note)

Finishing steps:

  1. Preheat oven to broil.  Pour 1/3 cup of into a skillet along with the kielbasa. Cover, bring to a simmer, then reduce to low and steam 10-15 minutes. (Continue with other recipe steps while sausage is steaming.) When sausage is done, drain any remaining water, then cook 2-3 more minutes, browning all sides.
  2. Pour vinaigrette base into the bottom of your salad bowl and add an equal amount olive oil. Whisk or mix with a fork to combine. Add baby kale, toss gently and season with salt & pepper to taste. Top with toasted walnuts.
  3. Slice fingerling potatoes crosswise into ¼-inch slices. Place in a microwave-safe bowl, with 2-3 tablespoons of water. Cover with plastic wrap, and poke a few holes to let steam escape. Microwave 2-3 minutes or until tender, drain.
  4. Crack eggs into a mixing bowl and season generously with salt & pepper. Whisk well then stir in cheddar cheese.
  5. Heat a small amount of oil in an oven-safe nonstick skillet (see note) over medium heat. When oil is hot, add steamed potatoes and sliced leeks. Sauté 5 minutes or until golden. Pour egg and cheese mixture into skillet, stir to combine, then immediately transfer to oven.
  6. Cook under broiler until puffed in center and lightly brown, 1-3 minutes. Insert a knife into the center to test for doneness. If frittata is browning quickly but not cooked through, cover with foil and return to the broiler.
  7. When done, slide frittata onto a plate, or let cool slightly to slice and serve directly from skillet. Enjoy frittata topped with smokey date jam (see note). Serve kale salad on the side.

Note: Use a small skillet for 2 portions, medium for 4-6. Most skillets are oven-safe for a brief amount of time. If yours has a plastic or rubber handle, wrap foil around it to protect.   Aren’t sure about putting your pan in the oven? Check the website for an alternative option.