I love making Frittatas so I thought why not a Kale Frittata recipe? I added red bell pepper, leeks, Parmesan and feta and oh, it was fabulous! Add any of your favorite vegetables such as mushrooms, onion, tomato, or other greens such as collards or swiss chard. Kale, one of the top super-foods, is so healthy for you and inexpensive. This is a great way to use it up, using 31/2 cups of fresh kale. Serve with a side salad and you’ll have a great holiday brunch, lunch main course, or a “what’s for dinner “recipe. Enjoy!
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoon olive oil
2 small leeks, white and light green parts halved and sliced 1/2-inch thick
1 small red bell pepper, seeded and chopped
31/2 cup freshly chopped kale
11/2 cups shaved Parmesan cheese
1/2 cup soft goat or crumbled feta cheese
1. Preheat oven to 350ºF with rack in center position. In a large bowl, beat eggs, milk, salt and pepper; set aside.
2. In a 10-inch ovenproof skillet heat oil over medium heat. Add leeks and red pepper; sauté until softened, about 5 minutes. Stir in kale and sauté until wilted, about 2 minutes. Distribute vegetables evenly in skillet and pour eggs over vegetable mixture. Sprinkle evenly with cheese. Cook without stirring until eggs are just beginning to set around the edges, 2 to 3 minutes.
3. Place skillet in oven. Bake frittata 12 to 15 minutes or until almost set in center. Turn broiler on high; broil frittata 2 minutes more or until top is golden brown, watching carefully to prevent over-browning. Remove from oven. Let frittata rest for 5 minutes before serving.