Fontina Kale Mini-Frittata
with Sundried Tomato Pesto and Green Onions. A tasty and easy meatless frittata that comes together quickly.
It’s March 1, cold as heck and snowing outside and still I went to yoga. My car slid around on the snowy roads a bit on the way, but I left early (for a change) and got there with time to spare. You wouldn’t have guessed the weather was so nasty outside from the crowd in the yoga room. We are determined yogis!
I was meeting a friend for lunch at 12:30, but I arrived home at 11 from yoga and I was STARVING (as so often happens after one of those intensely wonderful Vinyasa yoga classes) and needed something quick and healthy to eat. I looked in my fridge, pulled out a few things and started cooking. Within 15 minutes, there was a frittata on the stove. A few minutes later, I was outside in the frigid weather taking photos of said frittata (I am truly insane, I know) … and then, I made myself a hot cup of chai and settled down to enjoy my frittata. About then, my teenagers decided to make waffles (my daughter is the resident waffle expert) and they asked me to cook up some bacon to go with them.
I barely had time to finish my frittata and cook the bacon before rushing out the door for “lunch” with my friend. I opted for some hot coffee (no lunch) because by the time I got there, the frittata was settling quite nicely in my tummy and the hot coffee topped it all off quite nicely.
- 2 eggs
- 1 Tablespoon Sundried Tomato Pesto (recipe here)
- Salt & pepper
- 1 cup kale leaves, roughly chopped
- 1 teaspoon olive oil
- 1/2 - 2/3 cup shredded Fontina cheese (or other good melt-y cheese)
- For the top: Snipped green onion
- In a small bowl, whisk the eggs, sprinkle with salt & fresh-ground pepper, then whisk in the sundried tomato pesto until well mixed.
- Put the kale leaves in a small mixing bowl, drizzle olive oil over, then "massage" the oil into the leaves.This softens the kale. Put the kale in a frying pan or small saucepan with a teaspoon or two of water, cover and cook over medium heat for about 5 minutes, stirring occasionally, or until wilted.
- Rub a bit of olive oil over the bottom and sides of a mini-skillet pan, add the kale, then pour the eggs over top. Sprinkle with the cheese. Cover and heat over medium-low heat for about 10 minutes or until the cheese is melted and the eggs are set. Sprinkle with snipped green onion and enjoy!
This recipe is about enough to feed one person, but you can easily double or triple it and cook it in a bigger skillet to feed a family. I had it for 2nd breakfast, but it makes a lovely dinner too.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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