|Picture from: fullforkahead|
Image Credit: Kmont
“Ours did need a little longer under the broiler, probably about 5-6 minutes.” Kmont
8 large eggs
½ cup freshly grated Pecorino Romano or Parmesan cheese, divided
¼ teaspoon coarse kosher salt
¼ teaspoons freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1 bunch Kale or Red chard (about 10 ounces), stems and center ribs cut away, leaves coarsely
2-3 ounces pepperoni or thinly sliced Italian spicy salami, cut into ½-inch pieces (about ⅔ cup)
1 garlic clove, minced
Whisk all the eggs, ¼ cup cheese, ¼ teaspoon salt, and ¼ teaspoon pepper in large bowl.
Heat olive oil in medium nonstick broiler-proof skillet over medium heat.
Add onion and sauté until tender but not brown, about 6 minutes.
Add Kale/ Red chard in 3 batches; 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 salami and garlic to skillet and stir 1 minute.
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 ¼ cup cheese over top.
Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1
Using flexible spatula, loosen frittata around edges.
Slide frittata out onto platter.
Serve warm or at room temperature.
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