Kale Frittata
In Europe, chorizo is a cured spicy sausage that doesnt require cooking it is different from Mexican chorizo. You can use any cooked sausage, or crumbled bacon or smoked tofu, in its place. I used sage, thyme and flat-leaf parsley since I had them on hand. Chives would be great if you have them, but avoid rosemary, or use it in small doses as a little goes a long way. There is an ongoing debate about cast-iron versus non-stick and Ive concluded that each has their place. If you use a cast-iron skillet, note that the pan tends to retain heat and get very hot. So be a little extra vigilant to make sure the frittata is not burning on the bottom after you add the eggs. If using a non-stick pan, Ive had good luck with the new generation of green non-stick cookware, although if you plan to run it under the broiler or finish it in a hot oven, check to make sure that temperature the manufacturer recommends heating it to.
In Europe, chorizo is a cured spicy sausage that doesnt require cooking it is different from Mexican chorizo. You can use any cooked sausage, or crumbled bacon or smoked tofu, in its place. I used sage, thyme and flat-leaf parsley since I had them on hand. Chives would be great if you have them, but avoid rosemary, or use it in small doses as a little goes a long way. There is an ongoing debate about cast-iron versus non-stick and Ive concluded that each has their place. If you use a cast-iron skillet, note that the pan tends to retain heat and get very hot. So be a little extra vigilant to make sure the frittata is not burning on the bottom after you add the eggs. If using a non-stick pan, Ive had good luck with the new generation of green non-stick cookware, although if you plan to run it under the broiler or finish it in a hot oven, check to make sure that temperature the manufacturer recommends heating it to.
- 3 large eggs
- 1 tablespoon olive oil
- salt and black pepper
- 1/2 cup (125ml) egg whites (about 4 (see note))
- 2 shallots (peeled and minced or 4 scallions, chopped)
- 1 cup (90g) sautã©ed kale
- 1/3 cup (40g) finely diced cooked sausage ((smoked or spi
- 1 tablespoon minced fresh herbs any combination of parsley (sage, thyme, parsley, or chervil)
- 1/2 cup (50g) grated cheese ((smoked or sharp))
- Carbohydrate 0.385 g
- Cholesterol 211.5 mg
- Fat 5.53250000024122 g
- Fiber 0 g
- Protein 6.29 g
- Saturated Fat 1.62717000003331 g
- Serving Size 1 1 Serving (57g)
- Sodium 2395.49125372077 mg
- Sugar 0.385 g
- Trans Fat 0.848732500006532 g
- Calories 76 calories
Step-by-step
- Mix the eggs and egg whites in a bowl with a fork, seasoning them with salt and pepper. Set aside.
- Heat the oil in a 10-inch (23cm) cast iron or non-stick skillet. Add the shallots or scallions and cook until soft and wilted, then stir in the cooked kale, sausage, and herbs. Season with salt and pepper and cook for a few minutes until everything is nicely cooked together. Add the cheese and pour the egg mixture into the pan.
- Use a spoon to coax the eggs around the kale and sausage so that it’s evenly dispersed. Cook over medium heat for 5 to 6 minutes, then run a spatula around the edges to loosen it from the pan. (At the same time, if you can lift a little of the bottom while the frittata is cooking, it’s a good idea to make sure that it’s browning, but not burning. After loosening the sides, wearing oven mitts, invert a large dinner plate over the top of the skillet and flip both the pan and the plate over simultaneously being careful of the hot skillet. Then slide the frittata, cooked-side up, back into the pan and cook for another minute or so. (Alternatively, instead of flipping the frittata, you can run it under the broiler or put it in a very hot oven, until the top is cooked.)
- When done, slice the frittata onto a serving platter. Serve warm, at room temperature, or cool.
Kale Frittata: A Simple Weeknight Delight
As a busy working mom, I’m always on the lookout for quick, healthy, and delicious meals that the whole family will enjoy. This Kale Frittata has become a staple in our household, and for good reason. It’s incredibly versatile, packed with nutrients, and surprisingly easy to make, even on a weeknight when time is tight. The best part? It’s equally satisfying for breakfast, lunch, or a light dinner.
The beauty of this frittata lies in its adaptability. The recipe calls for chorizo, a flavorful Spanish sausage, but honestly, you can get creative here. I've substituted it with leftover bacon, crumbled sausage, or even sautéed mushrooms – the possibilities are endless! The kale adds a healthy dose of greens, and the herbs provide a fragrant, fresh touch. I love experimenting with different combinations of herbs depending on what’s in my garden or available at the farmer's market. Sometimes it's a classic mix of parsley and thyme, other times it might be a more adventurous blend with chives or even a hint of oregano.
One thing I've learned over the years is that the quality of your ingredients truly makes a difference. Using fresh, high-quality kale and eggs is key to achieving that rich, vibrant flavor. And don't underestimate the power of good cheese! A sharp cheddar or a flavorful Gruyere can elevate this dish to a whole new level. I often grate whatever cheese I have on hand, and it always turns out great. Sometimes it is even a little bit of leftover parmesan that I found tucked away in the fridge.
The cooking process itself is quite straightforward. The hardest part is probably chopping the shallots and kale – but even that can be easily minimized with some pre-chopped ingredients. I usually cook the kale ahead of time to make things even faster on a hectic weeknight. The egg mixture comes together in a flash, and once it's in the pan, it’s just a matter of letting it cook until it's perfectly set. The option to broil it for a slightly crispier top is also perfect for those who prefer a more browned finish. I’ve tried both methods many times, and I truly think it always comes down to my mood on that day. There is no right or wrong way to cook this dish, the main thing is to have fun.
Whether you’re a seasoned cook or a beginner in the kitchen, this Kale Frittata is a recipe that will become a cherished part of your culinary repertoire. Its versatility and ease of preparation make it perfect for everything from a quick weeknight meal to a more elaborate brunch with friends. Just remember to have fun with it, experiment with different flavors and ingredients, and enjoy the delicious results!
This recipe isn't just about the food; it's about creating moments, sharing meals, and finding joy in the simple act of cooking. So, gather your ingredients, put on some music, and create a frittata that reflects your own unique culinary style. You might be surprised at how much you enjoy the process and the delicious outcome.
This dish also travels beautifully, making it perfect for potlucks or picnics. You can make it ahead of time and it tastes just as delicious cold or at room temperature as it does hot. It can be kept in the fridge for up to 3 days. I often make a big batch on the weekend and enjoy it throughout the week for quick and easy meals. That is one of the reasons why I love this recipe so much.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Add vegetables: Feel free to add other vegetables like bell peppers, onions, or zucchini.
- Make it vegetarian: Omit the sausage and use your favorite vegetarian substitute.
- Herbs: Use any combination of fresh herbs you like.
- Cheese: Experiment with different types of cheese, like feta, goat cheese or parmesan.
Enjoy your delicious and versatile Kale Frittata!
