Preheat the oven to 350°F.
In a medium bowl, whisk together the eggs until frothy.
Add milk, shredded Gruyere, and pinch of salt and pepper. Mix well and set aside.
Heat a large, oven-safe skillet over medium-high heat. Add a tablespoon of butter and the sausage and cook, breaking it into crumbles with a spatula, until browned and cooked through. About 3-4 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add another tablespoon of Challenge Unsalted Butter and let it melt. Toss in the mushrooms and cook until they release their moisture and become golden, about 4–5 minutes.
Add the onion and sauté for 2-3 minutes, or until the onion is soft.
Stir in salt, pepper, and paprika and stir for 30 seconds.
Add the kale and sauté for 1–2 minutes until slightly wilted.
Return the cooked sausage to the skillet, stirring it together with the mushrooms and kale until well combined. Spread the mixture evenly across the skillet, then scoop out about 1 cup of the mixture and set it aside. This reserved portion will be added on top later to ensure the veggies and sausage don’t settle entirely at the bottom of the frittata.
Pour the egg mixture over the sausage and vegetable mixture in the skillet, ensuring it coats everything evenly. Add the reserved sausage and vegetable mixture. Finish by sprinkling grated Parmesan over the top.
Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the frittata is puffed and set in the center.
Let the frittata cool for 5 minutes. Sprinkle with extra grated Parmesan and minced fresh herbs before serving. Slice and enjoy warm or at room temperature.
Enter your zip code to find Challenge products near you.
