Recipe Station

Here's everything you need for this luscious frittata and juicy salad.

Ingredients to Gather

For the Sweet Potato Frittata:

2 medium sweet potatoes (orange flesh), peeled
2 mild Italian sausage links, casings removed
1/2 cup diced onion
1 heaping cup chopped kale
2 tablespoons chopped fresh sage
3/4 cup half and half
8 large eggs
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/2 cup crumbled goat cheese

For the Butter Lettuce Salad:

Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly spray a 9-inch pie dish with nonstick cooking spray and set aside.
Turn the ExactSlice™ lever to the thinnest setting. Run the sweet potatoes through the Food Processor shoot, creating very thin, round, sweet potato slices.
Place sweet potato slices, overlapping and layered, across the bottom and sides of the greased baking dish. Layer 2 or 3 layers of sweet potato across the bottom and sides. Set aside.
In a medium skillet over medium heat, cook the sausage, breaking up the sausage with a spoon as the sausage cooks. Cook until golden brown, crisp and cooked through, about 6 minutes. Remove from heat and layer atop the sliced sweet potatoes in the pan, leaving and sausage grease in the pan.
Add onions to the pan of sausage grease and cook over medium heat. Cook until the onions are translucent and just beginning to brown, about 5 minutes. Add the kale and cook down for 4 minutes more. Add the onion and kale mixture atop the sausage in the pan.
In a medium bowl whisk together half and half, eggs, salt and pepper. Whisk until very well combined.
Crumble goat cheese over the frittata filling. Pour the egg mixture over the frittata filling.
Place in the oven and bake until the eggs are puffed and just golden brown, about 25 to 30 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving warm or at room temperature.

Directions to Follow

For the Sweet Potato Frittata:

1 head butter lettuce leaves
handful of fresh basil leaves
small handful of fresh mint
small handful of fresh tarragon
handful of fresh parsley
juice of 1 lemon
1/4 cup shelled salted pistachios, plus more for garnish
sea salt and fresh cracked black pepper
3 tablespoons pistachio oil (or olive oil)

For the Butter Lettuce Salad:

Tear lettuce leaves into a large mixing bowl. Set aside.
Place herbs, lemon juice, nuts, and a good pinch of salt and pepper to the KitchenAid® 3.5 cup Food Chopper. Pulse to combine. Continue pulsing as you drizzle in the pistachio oil. Continue to pulse and emulsify the oil but keep the herbs rather coarse.
Drizzle the dressing over the lettuce leaves and toss.
Divide between bowls, sprinkle with pistachios, salt and pepper.

This frittata and salad really complement each other perfectly! This is just the kind of thing to whip up for an elegant lunch or brunch with friends. They'll be amazed by how scrumptious this meal is, and they'll be raving about it for days afterward!

Article Source: Joy the Baker