Baby Kale Frittata
You might be thinking kale frittata. Really? Yes, really. This egg and kale combination, with a little bit of shallots and parmesan cheese thrown in, delivers a nutritional power punch while also satisfying the taste buds. One cup of kale contains plenty of calcium, magnesium, Vitamin A, C and K to get you started on your way. It’s good for your brain, heart, lungs, bones and more. And the combination of whole eggs and egg whites gives you a filling protein to keep you full till lunch or longer. Admittedly, I am prone to convince myself that a cup of kale a day means I can consume whatever else I feel like…but somehow I think that is stretching it.
I am particular to the baby kale variety because it is a little less bitter than the parental version and cooks faster. I happened to have some extra of it hanging around my fridge as well a three cheese blend of hard cheeses. So the kale frittata was born yesterday morning.
Now I will be honest with you. There wasn’t a whole lot of weekend-tabling going on this weekend. First of all, it was my 10 year wedding anniversary. Woo hoo! I didn’t really feel like cooking. Instead, we went out to eat on Friday night at a cute little French place with great ambience and pretty good food. Then we took off for a friend’s wedding on Saturday, and we’re about to head to a picnic. So there were no guests hanging around the du Pont household this weekend. And there wasn’t a whole lot of cooking going on either.
But I had to eat breakfast yesterday morning to ensure I had sufficient vitamins flowing through my veins for the night of dancing that lay ahead of me.
The great thing about this frittata is that it is easy and relatively quick to make. You can also explain to all of your guests that you are giving them their vitamins and minerals for the day. AND, if you, like me, have discovered that your new work place (just started a new job this week) lacks in nearby healthy breakfast options, this frittata reheats well for a quick morning protein packed superfood breakfast during the week.
- 2 eggs
- 4 egg whites
- ¼ cup milk
- 3 tbsp shredded hard cheese (e.g., parmesan, pecorino)
- 2 tsp
- 3 cups baby kale
- 1 shallot, chopped
- ⅛ tsp cayenne pepper
- Ground sea salt and pepper to taste
- Preheat oven to 350 degrees.
- Whisk eggs and egg whites until blended.
- Mix in milk and cheese.
- In a 6 to 8 inch nonstick saute pan (whatever you have) heat olive oil over medium heat.
- Add shallots, stirring occasionally until they begin to brown, 2-3 minutes.
- Add baby kale to shallots, and saute until softened and wilted, about 3 minutes.
- Sprinkle kale with cayenne pepper.
- Add egg mixture, stirring the kale so it is evenly distributed. Let sit in pan for 4 minutes until eggs begin to set.
- Transfer to oven and bake for 6 minutes.
- If you like the top browned, turn to broil for another 1-2 minutes.
- Remove from oven. With a spatula, remove the frittata to a serving dish. Serve it hot!