Kale, Brussel Sprout, & Potato Frittata


  • Avocado oil for coating the pan/sautéing
  • 3 raw brussel sprouts, chopped
  • 2 kale stalks, leaves removed from stem and chopped
  • Leftover roasted baby potatoes
  • 1 egg + about 1/3 cup liquid egg whites (more if you'd like)
  • 1 slice ham or chicken sausage (optional)
  • Lawry's seasoning salt
  • Pepper
  • Onion powder (optional)
  • Garlic powder (optional)
  • Cholula (optional)


  1. Heat avocado oil in an 8 inch cast iron skillet over medium heat.
  2. Turn on the broiler of your oven (This makes the top of the frittata cook).
  3. In the meantime, chop the brussels, kale, and potatoes. Throw into the skillet, along with any meats if using.
  4. Sauté for a few minutes until soft. While cooking, add whatever spices you'd like.
  5. Whisk the egg + egg whites in a small bowl and pour over the veggies in the skillet. 
  6. Let cook for a minute or two until the bottom is set. Place skillet under the broiler in the oven for a couple of minutes, watching it so it doesn't burn (this could happen quickly!). 
  7. Take out when the top is cooked/set. 
  8. Drizzle cholula all over or any other hot sauces, avocado, Betterbean co., salsa, sour cream, etc.
  9. Enjoy! Oh, and don't burn your mouth. Cast iron skillet hold in the heat like none other!