Kale Frittata
Ingredients
- 9 large eggs
- 5 tablespoons of freshly grated Parmesan cheese, divided
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, thinly sliced
- 1 bunch organic Kale or Red chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped
- 1 garlic clove, mince
- Whisk all the eggs, 2½ tablespoons cheese, ¼ teaspoon salt, and ¼ teaspoon pepper in large bowl.
- Heat olive oil in medium nonstick broiler-proof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes.
- Preheat Broiler
- Add Kale/ Red chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle lightly with salt and pepper. Sauté until any liquid in skillet evaporates. Increase heat to medium-high; add garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 6 minutes. Sprinkle remaining 1½ tablespoons cheese over top.
- Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute.
- Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.