1 small sweet potato, cut into 1/2-inch cubes and roasted
1/2 baguette, sliced into 1/2-inch pieces
3 packets (3 tablespoons) butter
1 packet (1 teaspoon) chili flakes
1/4 teaspoon kosher salt
1 bunch kale, chopped
Juice of 1/2 lemon
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
Preheat oven to 350 degrees.
Slice sausages in 1/4-inch rounds. Set aside.
In a large bowl, crack all eggs. Whisk with heavy cream, Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.
In a cast-iron skillet on medium-low heat, add butter. Swirl to coat entire pan. Add cooked vegetables and sausages, spread evenly in pan. Pour in egg mixture and stir to combine. Allow eggs to begin to set, then transfer pan to the oven for 15 minutes until center is set. Remove and allow to cool.
Spicy toast: Spread room temperature butter on each baguette slice. Top with chili flakes and salt. Toast in oven for 2 to 4 minutes. Remove and set aside.
Kale salad: Place kale in bowl and add oil. Massage until becomes soft. Squeeze lemon and sprinkle salt. Toss until coated.
Cut frittata into wedges. Serve with kale salad and toast.