Kale Fritatta Food

KALE & GOAT'S CHEESE FRITTATA

Steps:

• Heat oven to 190C/170C fan/gas 5. Heat the oil in a 25cm ovenproof frying pan. Add the onions and cook for 10-15 mins until soft and caramelised. Add the kale and 1 tbsp water, and cook for 5 mins until the kale has wilted. Pour in the balsamic vinegar and bubble for 1 min, then add the eggs. Give everything a quick stir, then leave undisturbed to cook over a low-medium heat for 5 mins until the egg is nearly set and the frittata is turning golden brown on the bottom.
• Scatter the goat's cheese over the top of the frittata. Cook in the oven for 10-15 mins until the cheese is bubbling and the frittata is set in the centre.

SWEET POTATO AND KALE SPANISH FRITTATA

Steps:

• Preheat the broiler to high.
• Heat a 9-inch cast-iron skillet over medium heat. Add the oil to the pan and warm. Add the sweet potato, onion and 1/4 teaspoon salt. Cook, stirring often, until the onions and potatoes are beginning to brown and the potatoes are cooked through, about 8 minutes. Add the kale and season with 1/2 teaspoon salt. Cook, stirring often, until the kale is wilted and tender, about 3 minutes.
• Season the eggs with the remaining 1/4 teaspoon salt and stir in 1 cup of the mozzarella. Pour the egg mixture over the potato mixture. Using a rubber spatula, gently stir the mixture, making sure all the potatoes are coated in the egg and the ingredients are evenly distributed. Cook on the stove for about 3 minutes to set the bottom. Sprinkle with the remaining 1/4 cup mozzarella. Place the pan under the broiler and broil until golden brown and set, about 3 minutes. Allow to cool for 5 minutes in the pan. Run a thin knife along the edges and cut into 16 squares. Serve warm or at room temperature.

KALE FRITATTA

Steps:

• 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.

SWEET POTATO, KALE AND BACON FRITTATA

Steps:

• Preheat the oven to 400 degrees F.
• Add the bacon to a 10-inch non-stick skillet and cook over medium-high heat, stirring regularly, until the bacon is crispy, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate.
• In a large bowl, add the eggs, 1/4 cup of water and 1/2 teaspoon each salt and pepper. Set aside.
• Drain off all but 2 tablespoons of the bacon fat from the skillet. (If the bacon has not rendered enough fat, add 2 tablespoons of olive oil instead.) Return the skillet to medium-high and add the sweet potato, 1/4 teaspoon each salt and pepper and cook, stirring, until the potato is slightly browned and fork tender, 7 to 10 minutes. Add in the kale and a small pinch each of salt and pepper and cook, stirring, until wilted, about 4 minutes. Add the bacon back to the skillet. Turn the heat down to medium-low and add the egg mixture and half of the Cheddar. Using a rubber spatula, start lightly scrambling the eggs. When the edges begin to set, top with the remaining Cheddar and transfer the skillet to the oven. Bake until the egg is set and lightly puffed up, 5 to 7 minutes
• Remove from the oven and let cool for 5 minutes. Slice into wedges and serve.

KALE, POTATO, AND ONION FRITTATA

Steps:

• Heat oven to 400°F. In a medium skillet coated with cooking spray, cook yellow onion over medium heat, stirring, 5 minutes. Add kale and garlic; stir 5 minutes. Add potatoes. Whisk eggs, egg whites, 2 tablespoon water and paprika in a bowl. Stir in kale-potato mixture. In a cast-iron skillet coated with cooking spray, cook egg mixture over medium-low heat 1 minute. Transfer skillet to oven; bake until eggs are set and center is slightly runny, 6 to 8 minutes. Broil until top is golden, 1 minute.

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.

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.