Kale Asiago Skillet Frittata
“These are the best eggs I’ve ever tasted,” she said to me. It was my cousin’s girlfriend who said this. I’d only just met her the night before. She, my cousin and their two daughters came up to join us for a weekend at my parents’ place. In the morning I made them this frittat for breakfast.
In my mind, it was really just a quick breakfast I whipped up for the family using some of the massive bunch of kale that my sister had brought that weekend. Not to say that I didn’t love it–I totally did, but when someone says something like THAT to you after tasting it, well, then you know you have to blog it.
I didn’t take pictures that day, but I came home and made it again, just so I could blog it for you (and yeah, so I could eat this goodness again myself). Here are a few tricks to make it extra good:
- massage the kale with olive oil before cooking
- add a little water to the eggs–it makes them extra light and fluffy
- shred the cheese yourself–it really does melt better
- 3 large ribs of kale
- 1 teaspoon olive oil
- 1 - 3 cloves garlic, chopped fine
- 1 teaspoon olive oil
- 7 - 10 eggs
- Red Robin Seasoning (or salt) & freshly ground pepper
- 1/2 cup shredded Asiago cheese
- 1/2 cup shredded Italian blend of cheeses
- Remove the ribs from the kale and put in a small mixing bowl. Pour the olive oil over the kale, toss to coat, and massage the leaves with the oil. This softens the kale leaves and eliminates bitterness.
- Once the kale has had a nice massage, chop it into small bits. You should have about 3 packed cups of kale.
- Chop the garlic. Rub the 2nd teaspoon of olive oil over the bottom of a cast iron or nonstick pan, then heat over medium heat. Add the garlic and saute for a few minutes, then add the kale, toss, then cover and cook for about 5 minutes, uncovering and stirring frequently, until the kale is a vibrant green color.
- Meanwhile, whisk the eggs in a bowl and then whisk in 4 - 6 spoonfuls of water. Season with Red Robin seasoning and freshly ground pepper.
- When the kale is done, pour the eggs over top of the kale in the pan, then sprinkle with the cheeses. Reduce heat to medium low, cover and let cook for 5 - 10 minutes or until the eggs are set and the cheese is melted. Enjoy while they're hot!
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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