healthy homemade kale frittata
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Ingredients
- 1large bunch of kale leaves
- 4large Eggs
- 2medium onions sliced fine
- 1/2tsp chilli flakes
- 4pods garlic sliced fine or crushed
- 1/2tsp Turmeric
- 1tsp butter to grease your casserole
- 1/2tsp mixed herbs like oreganothyme, basil.
- 1tbsp olive oil or any vegetable oil
- 2tbsp of shredded mozzarella or parmesan cheese
- 1cup tbsp of fresh cream or 1/4thmilk
- 1/2cup of water optional
- Salt to taste salt to taste
- few pine nuts or walnuts f
Instructions
- chop the onions and garlic pods finely.
- firstly, heat a skillet pour the olive oil and add the onions.
- if you have an oven-proof skillet then this dish is much easier to prepare. but i don’t, so i finished the baking in a pyrex dish. sprinkle a little salt over the onions; they have to roast to a beautiful golden colour.
- in the meantime, you can chiffonade the kale leaves. (chiffonade—pronounced “shif-oh-nod”- is a knife technique used for cutting herbs and leafy vegetables such as lettuce into thin strips or ribbons) wash and rinse them nicely. kale has a thick stem. fold the leaf in half, lay it on the chopping board and trim out the stem which cuts easily. do this to all the leaves.then roll them tightly and chop into thin ribbons.
- meanwhile, the onions are nicely done, golden brown in fact.
- it’s time to add the garlic and sauté a little.
- next, add the chopped kale and let it cook till all the juices run out and the kale is done. you can sprinkle a little salt as that would help in the leaves releasing more water. if the kale doesn’t cook in its own water then add half a cup of water.
- in the meantime, break the eggs in a bowl; add the cream or milk, salt, turmeric and chilli powder if you want. i added chilli flakes.
- check the kale. must be been done by now. if you are using an oven-proof skillet, then pour the eggs. cook until the eggs are done at the bottom. sprinkle the shredded cheese and transfer the skillet to a preheated oven and bake.
- if you are using a glass bowl then grease an ovenproof dish. transfer the cooked kale into the dish, pour the eggs and sprinkle the cheese and mixed herbs. top with some pine nuts or walnuts for a little crunch. bake in a pre-heated oven till the eggs are cooked nicely brown and crusty at 250 degrees for ten minutes approximately.
- if you are a cheese lover then garnish with thinly sliced cheese. cut the frittata like a pie and serve with garlic bread or any bread of your choice.
Recipe Notes
1. add kale instead of spinach
2. you can also make a cauliflower frittata
3. nuts are optional
