You might be thinking kale frittata. Really? Yes, really. This egg and kale combination, with a little bit of shallots and parmesan cheese thrown in, delivers a nutritional power punch while also satisfying the taste buds. One cup of kale contains plenty of calcium, magnesium, Vitamin A, C and K to get you started on your way. It’s good for your brain, heart, lungs, bones and more. And the combination of whole eggs and egg whites gives you a filling protein to keep you full till lunch or longer. Admittedly, I am prone to convince myself that a cup of kale a day means I can consume whatever else I feel like…but somehow I think that is stretching it.
I am particular to the baby kale variety (check out Olivia's brand available at Whole Foods) because it is a little less bitter than the parental version and cooks faster. I happened to have some extra of it hanging around my fridge, as well as some shreaded parmesan and pecorino. As a result, the kale frittata was born this past weekend.
The great thing about this frittata is that it is easy and relatively quick to make. You can also explain to guests that you are giving them their vitamins and minerals for the day (Bonus!). AND, if you, like me, have discovered that your new work place (just started a new job this week) lacks in nearby healthy breakfast options, this frittata reheats well (I think it may even taste BETTER) for a quick morning protein packed superfood breakfast during the week.
Baby Kale Frittata
Author: Julie du Pont
Prep time: 5 mins' Cook time: 17 mins; Total time: 22 mins
Serves: 2-4
Baby Kale, Shallot and Cheese Frittata delivers a protein and vitamin packed breakfast for champions
Ingredients
- 2 eggs
- 4 egg whites
- ¼ cup milk
- 3 tbsp shredded hard cheese (e.g., parmesan, pecorino)
- 2 tsp olive oil
- 3 cups baby kale
- 1 shallot, chopped
- ⅛ tsp cayenne pepper
- Ground sea salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Whisk eggs and egg whites until blended.
- Mix in milk and cheese.
- In an 8 inch nonstick saute pan heat olive oil over medium heat.
- Add shallots, stirring occasionally until they begin to brown, 2-3 minutes.
- Add baby kale to shallots, and saute until softened and wilted, about 3 minutes.
- Sprinkle kale with cayenne pepper.
- Add egg mixture, stirring the kale so it is evenly distributed. Let sit in pan for 4 minutes until eggs begin to set.
- Transfer to oven and bake for 6 minutes.
- If you like the top browned, turn to broil for another 1-2 minutes.
- Remove from oven. With a spatula, remove the frittata to a serving dish. Serve it hot!
Notes: Gluten Free
Julie du Pont is a Darien resident, lawyer and mom. She blogs about food and entertaining at weekendtable.com
