Ingredients
Scale
- 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
Instructions
- 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!
Notes
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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Nutrition
- Serving Size: 1 mini frittata