 |
I finally found the perfect source to purchase eggs, lucky me! A local friend of my daughter’s riding instructor has lots of chickens and way too many eggs for her and her husband to eat all by themselves. Their chickens are spoiled with an insulated chicken house and heating lamps, so they stay cozy during cold winter nights. The animals receive excellent feed, which you can see in the color of the dark yellow egg yolk and the extremely hard shell. I am now on the weekly egg delivery list and with my very first batch I made frittata; to be specific, kale frittata with fresh Parmesan cheese and spicy pepperoni.
My family loves this kale frittata and they are always happy when they see it on the menu. It is simple and quick to prepare, but also a very healthy and hardy meal. Perfect for breakfast or dinner. Enjoy!
| Kale Frittata – A Healthy Breakfast Casserole |
|
Print
|
- 8 large organic eggs
- 3 tablespoons freshly grated Pecorino Romano or Parmesan cheese, divided
- ¼ teaspoon coarse kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, thinly sliced
- 1 bunch organic Kale or Red chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped
- 2 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, 1½ tablespoons 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 1½ tablespoons 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.
{ 18 comments… read them below or add one }
absolutely stunning!… I want this NOW… really love the pictures… at first I thought there was smoked salmon in there, which would be lovely, but I see that it is indeed sausage, which is even better… gorgeous!
I made a frittata this week too! I must say the kale looks wonderful and I know what my next one will be (sans the pepperoni, though). XOXO
Great recipe, and beautifully photographed. I had my first fresh eggs about a year ago and couldn’t get over the difference. I have trouble finding them, though.
My husband was just telling me he wanted to buy kale, and then your post pops up! Perfect timing…
This looks amazing… I can’t get enough of kale these days! So good.
So healthy, and frittata looks so beautiful on your photos!
Deine Frittata sieht sehr lecker aus. Kannst du sagen was für eine Sorte Kohl du verwendest. Sieht ja anders aus, als unser Grünkohl.
I am not a Kale person; but, this looks great! Frittatas are very close to my heart… Potato frittata specially or “Tortilla Espanola” how my mother referred it by name.
Wonderful pictures!
Hi! Thanks so much for this delicious recipe! I made it this morning and it is So good! It is my first frittata! My husband and I love Kale and I wanted to share his recipe for this yummy kale salad with you! http://lipstickandleopardprint.com/2012/02/07/kale-salad/
Cheers!
I really enjoyed this recipe, thanks.
I did a bit of improv since I didn’t have any salami.
Instead I diced some chorizo and sauteed that for a while, let it cool then added it to the egg mix along with the kale.
I also sauteed small cubes of potato, in the same pan the chorizo was cooked in, and added 1tsp smoked paprika, before adding that too.
I made this the other day (but in the oven) and it was fabulous. Thanks for the recipe!
I want to try this in the oven since I really don’t have a pan that can go from stovetop to broiler. What temperature and how long did you bake this for?
This look wonderful…I find the more I eat healthy …the more I healthy I want….thanks for sharing….Send me the receipt…..
I have made this frittata twice now, once with spicy salami and today with cherry tomatoes instead, and it has been amazing both times! Kale is so intimidating to cook with but this recipe is simple but wonderful. Thank you so much!
All vegetarian with the tomatoes, LOVING IT!! I am very happy you like this recipe, too. You know, my teens are thrilled when this frittata is on the dinner menu. For me that says it all.
This was absolutely wonderful! My daughter has gestational diabetes and this was a wonderful use of all protein without carbs!
What is the caloric/fat/sodium count for this dish?
Hi Jenifer, I am sorry. I am not providing this info on my blog with my recipes. There are programs on the net that help you to convert the ingredients list. Hope that helps. Thanks for contacting me. Kirsten
Oh, Yum, this sounds delicious!!!! Memorial Day weekend is very bust around here and I make all sorts of “fridge food” to heat in microwave as everybody comes and goes. I need to go get some kale but I have everything else and will try this tomorrow (Saturday)… Thanks for the new dish!!!
{ 5 trackbacks }