Baked Eggs Kale Parmesan Frittata Food

BAKED EGGS & KALE PARMESAN (FRITTATA)

Steps:

• Preheat the oven to 375°F.
• Add oil to a 8 or 10 inch cast iron pan. Heat oil over medium heat. Add leeks and sauté until the leeks begin to brown. Spread leeks evenly around the bottom of the pan and remove from heat.
• Wash and remove stems from kale, and chop roughly. Bring 1-2 quarts of water to a rolling boil in a pot, then add a tablespoon of sea salt. Submerge chard in boiling water for 1-2 minutes or until tender. Drain completely in colander.
• In a bowl, beat 6 eggs thoroughly.
• Line cast iron pan with an even layer of kale (on top of the evenly spread leeks). Sprinkle chopped tomatoes on top of kale. Add a generous amount of ground black pepper. Then pour beaten eggs over the vegetables (use a spoon to make sure the egg mixture spreads all the way to the outer edge of the pan). Spread grated cheese evenly over the eggs, and then top with almond meal. Do NOT stir ingredients to combine.
• Bake for 15-18 minutes or until eggs are firmly set. Place under the broiler for 1 minute or until the almond meal begins to brown in spots. Slice and serve.

SAVORY BACON KALE FRITTATA

Steps:

• Preheat oven to 400 degrees. Beat 8 eggs in a medium bowl and add in 1/4 cup milk, salt and pepper. Set aside.
• Over medium heat in a cast-iron pan or oven-proof skillet, saute bacon until fat renders. Add in onions and cook until they begin to caramelize, stirring occasionally. Add in the tomatoes and kale or chard, cook for about 30 seconds, and pour the egg mixture over the other ingredients. Sprinkle the mozzarella on top. Cook for 30 seconds on the stove.
• Put the pan into the pre-heated oven and bake for about 10 minutes, til the edges begin to brown and pull slightly away from the pan. Add additional salt and pepper to taste.

KALE AND CHEDDAR FRITTATA

Steps:

• Preheat the broiler of your oven.
• In a 10-inch heavy skillet warm 2 tablespoons of the olive oil over medium heat. Add the onion and cook, stirring frequently, until soft and translucent but not browned.
• Add the kale, 1 tablespoon of the oil, and a pinch of salt, and stir until just wilted. Reduce the heat to low, cover the pan, and cook for 15 minutes, stirring occasionally.
• The kale should be very tender, and the onions should have taken on a rosy brown color. Set aside.
• Break the eggs into a medium bowl, and beat them well with a fork. Add the cheese and salt, and beat again to blend. Add the kale and onion mixture, and beat to mix well.
• Wipe any burnt bits from the skillet, and add the remaining ½ tablespoon oil. Place the pan over low heat.
• When it is warm, pour in the egg mixture. If necessary, use the fork to gently push the kale around a bit, so it is evenly distributed. Cook over low heat until the bottom of the frittata is lightly browned - tease the edge up with a heatproof spatula and peek underneath - and the top looks mostly set.
• Remove the pan from the heat and slide it under the broiler until the top is nicely browned, 30-60 seconds. Don't walk away from it while it's under the broiler; it cooks very quickly.
• Cut into wedges, and serve warm or at room temperature, with additional salt, if needed.