Wednesday, June 19, 2013

Kale Frittata

I had a bunch of kale and since it is much too hot to make any of my usual kale dishes, zuppa toscana and/or kale and cheese casserole, I decided to make this recipe I found for a delicious kale frittata. I made it ahead of time and ate it for lunch for a couple days in a row, it was quite tasty and perfectly hearty for a lunch meal. I halved the recipe since I was cooking for one and it turned out just as great. Also, I didn't broil mine long because I do not like browned eggs, but a normal frittata should be browned on top. 

8 large organic eggs
3 Tbsp freshly grated Pecorino Romano or Parmesan cheese, divided
¼ tsp salt
¼ tsp freshly ground black pepper
3 Tbsp extra-virgin olive oil
1 medium onion, thinly sliced
1 garlic clove, minced
1 bunch organic Kale (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped
2 oz ham or pepperoni, thinly sliced/chopped (about ⅔ cup)

1. Preheat broiler. Whisk all the eggs, 1½ tablespoons cheese, ¼ teaspoon salt, and ¼ teaspoon pepper in large bowl and set aside.
2. Heat olive oil in medium nonstick broiler-proof skillet over medium heat. Add onion and garlic and sauté until tender but not brown, about 6 minutes.
3. Add Kale in 3 batches to skillet; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Sauté until any liquid in skillet evaporates. Increase heat to medium-high; add ham or salami to skillet and stir 1 minute.
4. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1½ tablespoons cheese over top.
5. Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute.
Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature. Enjoy!

Recipe adapted from: MyKitchenInTheRockies

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