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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Tasty and good for you. Try this for your next brunch! Ingredients:
8 large eggs |
3 tablespoons fresh parmesan cheese, divided |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
3 tablespoons extra virgin olive oil |
1 medium onion, thinly sliced |
1 bunch kale, stems and center ribs cut away (or red chard) |
2 ounces pepperoni, cut into 1/2-inch pieces (or thinly sliced italian spicy sausage) |
1 garlic clove, minced |
Directions:
1. Preheat broiler.
2. Whisk all the eggs, 11/2 tablespoons cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
3. Heat olive oil in medium nonstick broiler-proof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes.
4. Add Kale/ Red chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper.
5. 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 11/2 tablespoons cheese over top.
6. Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute.
7. Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.
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