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Picture from: fullforkahead Image Credit: Kmont |
Kale
Frittata
“Ours did
need a little longer under the broiler, probably about 5-6 minutes.” Kmont
Ingredients:
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
chopped
2-3 ounces
pepperoni or thinly sliced Italian spicy salami, cut into ½-inch pieces (about
⅔ cup)
1 garlic
clove, minced
Preparation:
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
minute.
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.
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