Thursday, January 10, 2013

Kale Frittata

Kale Frittata
Picture from: fullforkahead
Image Credit: Kmont

Kale Frittata

“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


Preheat broiler.

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.

Enjoy this amazing recipe and many more when visiting fullforkahead.

Serve 4.

You can combine this recipe with some others from our collection.

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