Kale and Dill Frittata

http://commons.wikimedia.org/wiki/File:Frittata2.jpg

By Dedda71 on Wikimedia

After trying the spinach and broccoli frittata (see earlier post), when it was time to make another I decided to try a variation.  I’d bought some dill to put in egg salad, had tons left, and I love dill in eggs so that became my first change.  I also decided to buy a bag of Trader Joe’s chopped kale and try it instead of spinach.  Otherwise I made the same frittata, so if you tried the other, you’ll note the similarities.  You’ll also note I cranked the heat up a little on the oven to get a shorter cook time.

Leigh’s Kale/Dill Frittata

Ingredients:

EVOO

one onion

one crown broccoli with stalk

1/2 to whole 10 oz. bag fresh chopped kale (up to you)

shredded carrots (big fistful or more) (I buy the already shredded ones)

12 eggs

1-2 Tb fresh  dill, chopped

1/4-1/2 t. freshly grated nutmeg

salt and pepper to taste

Optional:  grated goat cheese cheddar (or???) and/or pecorino romano

Large oven proof saute pan

Preheat oven to 400 degrees.

Heat pan and add 2-3 Tb olive oil

While that’s heating cut onion in large chunks and run through grater plate on food processor.  Empty  grated onions into saute pan.

While onions are sauteing cut woodiest part off broccoli stalk (discard) and cut the rest into big chunks and put them through grater on food processor, then add to onions

Throw in one or two fistfuls of shredded carrots at this point.

While all of that continues to saute, shove kale by the fistful into the funnel on top of food processor using either grater or slicer plate.  Add that to the rest in the saute pan.

Break the 12 eggs into bowl, grate in nutmeg, add dill and salt and pepper to taste and either use whisk or hand mixer to beat until frothy.  Add to pan.  Give a quick stir to distribute everything well and then don’t touch again.  Let the eggs get started on stove top for 3-5 minutes.  At this point if you want cheese, grate cheese of choice to lightly cover top and/or sprinkle pecorino romano over top (I used both goat cheese cheddar and pecorino romano) and put pan in 400 degree oven for 20-25 minutes.  If you want to freeze a lot of it and re-heat later I think it’s better to under cook it a little (not so that it’s too runny though) so that it has a little room for heating without drying.

I like getting several vegetables in any dish I can so I love putting three varieties in a frittata.  Obviously there can be variations on the theme.  I’ll be trying out some other veggie combos and will post as I check them out.

Note:  I didn’t think to take pictures so the photo at the top is a random spinach frittata pic.  Doesn’t actually look that different with kale…

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5 thoughts on “Kale and Dill Frittata

  1. Pingback: Raw food, greens and things | Scribblings from the Bluegrass

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