Directions

1. Preheat oven to 400 F and line a baking tray with parchment paper.
2. Wash, peel and trim all vegetables except the kale leaves.
3. Cut vegetables into uniform cubes approximately ¾-inches.
4. Toss the cubes in olive oil, salt and pepper. Spread them evenly on the baking tray.
5. Roast the cubed vegetables for approximately 17-20 minutes or until the edges begin to golden.
6. While the vegetables are roasting, brown the sausage over medium heat, crumble it into pea sized pieces until it is cooked through. Cook for approximately 10 minutes. Remove from heat.
7. Beat the eggs in a medium sized mixing bowl with cream, salt, and pepper. Add the crumbled feta and the cooled maple breakfast sausage.
8. Loosely chop kale and add it to the frittata mixture.
9. Remove the vegetables from the oven and let them cool slightly before adding them to the egg mixture. Turn the oven down to 350 F.
10. Transfer the frittata mixture to an oven safe, non-stick pan and bake it for approximately 30 minutes.
11. When the frittata has firmed up in the center, it is ready to be served.