KALE & GOAT'S CHEESE FRITTATA
This filled omelette, with red onions, curly kale and goat's cheese, is vegetarian, gluten-free and quick enough to make midweek
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 190C/170C fan/gas 5. Heat the oil in a 25cm ovenproof frying pan. Add the onions and cook for 10-15 mins until soft and caramelised. Add the kale and 1 tbsp water, and cook for 5 mins until the kale has wilted. Pour in the balsamic vinegar and bubble for 1 min, then add the eggs. Give everything a quick stir, then leave undisturbed to cook over a low-medium heat for 5 mins until the egg is nearly set and the frittata is turning golden brown on the bottom.
- Scatter the goat's cheese over the top of the frittata. Cook in the oven for 10-15 mins until the cheese is bubbling and the frittata is set in the centre.
Nutrition Facts : Calories 316 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 0.8 milligram of sodium
KALE AND FENNEL FROND FRITTATA
A very green frittata that makes delicious use of fennel fronds. I love the delicate flavor that they impart, and the kale and feta cheese in this frittata are a perfect match. You could use spinach or chard instead of kale, if desired.
Provided by Diana Moutsopoulos
Categories Frittata
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Heat olive oil in a small ovenproof skillet over medium heat. Add kale and cook until wilted, 3 to 5 minutes. Add fennel fronds and cook for 1 minute more.
- Season beaten eggs with salt and pepper and pour into the skillet. Stir briefly, then leave to allow the bottom of the frittata to set. Once you see the bottom setting, take a spatula to the edges of the pan to ensure that the frittata isn't sticking. When the frittata starts to set around the edges, sprinkle crumbled feta cheese over the top.
- Place skillet under the broiler and cook until the frittata is fully set and the edges slightly browned, 5 to 10 minutes. Serve immediately or at room temperature.
Nutrition Facts : Calories 341.3 calories, Carbohydrate 4.5 g, Cholesterol 422.3 mg, Fat 26.8 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 776.7 mg, Sugar 3.1 g
BAKED EGGS & KALE PARMESAN (FRITTATA)
Straddling the line between frittata and casserole, this dish is as perfect for dinner as it is for brunch! It's packed with protein and calcium, and best of all, it's quick and easy. If you need to substitute a different type of green vegetable, try swiss chard - Spinach releases too much liquid to work well in this recipe.
Provided by Whats Cooking
Categories Breakfast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F.
- Add oil to a 8 or 10 inch cast iron pan. Heat oil over medium heat. Add leeks and sauté until the leeks begin to brown. Spread leeks evenly around the bottom of the pan and remove from heat.
- Wash and remove stems from kale, and chop roughly. Bring 1-2 quarts of water to a rolling boil in a pot, then add a tablespoon of sea salt. Submerge chard in boiling water for 1-2 minutes or until tender. Drain completely in colander.
- In a bowl, beat 6 eggs thoroughly.
- Line cast iron pan with an even layer of kale (on top of the evenly spread leeks). Sprinkle chopped tomatoes on top of kale. Add a generous amount of ground black pepper. Then pour beaten eggs over the vegetables (use a spoon to make sure the egg mixture spreads all the way to the outer edge of the pan). Spread grated cheese evenly over the eggs, and then top with almond meal. Do NOT stir ingredients to combine.
- Bake for 15-18 minutes or until eggs are firmly set. Place under the broiler for 1 minute or until the almond meal begins to brown in spots. Slice and serve.
Nutrition Facts : Calories 294.5, Fat 21.1, SaturatedFat 5.1, Cholesterol 324.6, Sodium 2003.5, Carbohydrate 11.5, Fiber 2.9, Sugar 3.1, Protein 16.7
SAVORY BACON KALE FRITTATA
Make and share this Savory Bacon Kale Frittata recipe from Food.com.
Provided by Jo SB
Categories Breakfast
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Beat 8 eggs in a medium bowl and add in 1/4 cup milk, salt and pepper. Set aside.
- Over medium heat in a cast-iron pan or oven-proof skillet, saute bacon until fat renders. Add in onions and cook until they begin to caramelize, stirring occasionally. Add in the tomatoes and kale or chard, cook for about 30 seconds, and pour the egg mixture over the other ingredients. Sprinkle the mozzarella on top. Cook for 30 seconds on the stove.
- Put the pan into the pre-heated oven and bake for about 10 minutes, til the edges begin to brown and pull slightly away from the pan. Add additional salt and pepper to taste.
Nutrition Facts : Calories 215.6, Fat 14.4, SaturatedFat 5.3, Cholesterol 383.8, Sodium 392.9, Carbohydrate 4.8, Fiber 0.8, Sugar 2, Protein 15.9
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