That includes a whole bunch of scallions that get sauteed till very candy, this frittata additionally has numerous kale and salty feta cheese. It’s good for breakfast-for-dinner — or any time of day, actually. Serve with hash browns, biscuits, toast, fruit or another egg-friendly facet dishes.
Storage: Refrigerate for as much as 2 days.
Components
Servings: 4–6 (makes one 12-inch frittata)
Instructions
Lively:
30 minutes|
Complete: 45 minutes
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Step 1
Place a rack in the course of the oven and preheat to 400 levels.
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Step 2
In a big (12-inch), oven-safe skillet over medium warmth, warmth the oil till shimmering. Add the scallions and prepare dinner, stirring sometimes, till simply softened, about 4 minutes. Add the kale and prepare dinner, stirring often, till wilted, about 2 minutes. (It would appear to be so much at first, however it should rapidly wilt.) If you must nudge the kale alongside, cowl the skillet with a lid, massive platter or sheet pan to assist it steam. Stir within the feta and take away from the warmth.
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Step 3
In a big bow, whisk collectively the eggs, salt and pepper till properly mixed. Pour the egg combination evenly over the kale combination, urgent down on the greens to assist submerge them within the eggs. (They won’t be utterly lined.) Switch the skillet to the oven, and bake for 13 to fifteen minutes, or till the eggs are set, puffed and golden brown in spots. Lower into wedges and serve.
Substitutions
No kale available or dislike it? >> Use any cooking inexperienced of your alternative, corresponding to spinach, collards, dandelion greens or chard.
Scallions >> crimson, yellow or spring onions.
Feta >> any cheese of your alternative, together with non-dairy.
On the lookout for meat? >> Add some cooked, crumbled breakfast sausage or bacon to the frittata.
Cooking for a crowd? >> Double the recipe, switch the kale combination to a 9-by-13 baking dish after sauteing, add the eggs and bake within the baking dish.
On the lookout for extra richness? >> Serve with a mix of bitter cream or labneh thinned with a bit lemon juice and seasoned with minced garlic and salt.
