Wednesday, September 09, 2020

Two Egg Kale Frittata

I love frittatas but it takes me four days to eat one and now that I am only cooking for myself that’s sometimes more than I want. So I recently made this two-egg version when I wanted it for breakfast one morning but did not want to be eating it for the rest of the week. I had some cooked kale in the fridge so I chopped some onion and cooked it with the kale in my smallest skillet and then poured two beaten eggs over that and cooked it on low for a few minutes then topped it with mozzarella left over from pizza night and some grated Pecorino Romano and finished it under the broiler. Delicious!
Home Cookin v9.81 Chapter: Meat Fish and Eggs
1 Tbsp olive oil
1/4 small onion, chopped
1/2 cup cooked kale, leaves and stems
2 eggs
salt and freshly ground black pepper to taste
1/2 cup grated cheese (mozzarella, cheddar, gruyere or any other hard cheese)
2 tbsp grated Parmagiano Reggiano or Pecorino Romano cheese

Creack the eggs into a small bowl, season with salt and pepper, and beat with a fork until the yolks and whites are well blended.

Heat the olive oil over medium heat in a small skillet. Add the onion and cook until it is soft, about three minutes. Add the kale and cook long enough to heat it through.

Pour the beaten eggs over the mixture and stir just enough to distribute the eggs over the skillet. Turn the heat to low and cook for about five minutes, until the bottom is set.

Sprinkle the cheeses over the top and place the broiler (wrap the handle in aluminum foil if it is plastic) until the cheese has melted and is golden, about 2 minutes.

Can be served immediately, or at room temperature.

8/25 2020

Exported from Home Cookin v9.81

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