Tuscan Kale, Olive, and Caramelized Onion Frittata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For this greens-centric dish, made by wilting a big panful and binding it with eggs and seasonings, Tuscan kale is a great choice, both earthy and sweet. Ingredients:
1 large onion, finely chopped |
1 cup sliced mushrooms |
2 tablespoons olive oil |
12 ounces tuscan kale (also called lacinato and dinosaur), stems removed and leaves chopped |
8 large eggs |
1 cup shredded parmesan cheese, divided |
1/2 teaspoon kosher salt |
1/4 teaspoon pepper |
12 oil-cured black olives, pitted and slivered |
red chile flakes (optional) |
Directions:
1. Preheat broiler with a rack set 3 to 4 in. from heat. In an ovenproof frying pan, cook onion and mushrooms in oil over medium-high heat, stirring often, until browned, 8 to 12 minutes. Add kale and 1/4 cup water; cook, stirring occasionally, until wilted and tender, 4 to 6 minutes.
2. Meanwhile, whisk eggs. Add 1/2 cup cheese, the salt, pepper, and olives.
3. Reduce kale pan's heat to medium; level veggies. Pour in eggs, spreading out olives. Cook until frittata sides look set (top will be wet), 2 to 3 minutes. Sprinkle on 1/2 cup parmesan. Broil until lightly browned and firm, 3 minutes. Sprinkle with chile flakes.
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