Baby red kale and leek frittata

Baby red kale and leek frittataIt’s spring and the farmers’ markets are bursting with new crops. I spotted some baby red kale on a recent venture and thought what a wonderful frittata this would make. Paired with some spring leeks, you are set to go. This dish is perfect when served room temperature or reheated. I paired it with a little micro-green salad and breakfast radishes!!

Ingredients and Directions:

  • 1 bunch baby kale rinsed well to remove grit (or use other kale with small stems)
  • 2 leeks, cut lengthwise and massaged with your fingers under water to clean out mud and grit
  • Extra-virgin olive oil
  • Salt and pepper
  • 10 eggs
  • ¼ cup milk or heavy cream
  • ½ cup Parmesan cheese
  • 5 oz. log of goat cheese

Special equipment:

  • 10-inch non stick sauté pan in good condition (old scratched-up pans won’t cut it)
  1. Cut off the stems from the baby kale and blanch for 2 minutes in boiling, salted water.
  2. Rinse the kale well under cold water. Wring the majority of water from the kale and roughly chop.
  3. Slice the leeks in half lengthwise, clean (see above), and then sliced into semicircles about ¼-inch in width.
  4. In the sauté pan, add a little olive oil over medium heat. Sauté the leeks until wilted and slightly golden brown. Add the prepared kale; sauté and mix in with the leeks until most the moisture is gone. Season with salt and pepper. Remove to a bowl to cool.
  5. In another bowl, beat the eggs. milk and Parmesan cheese. Season with salt and pepper. Mix in the cooled kale and leeks. Finally, break apart the goat cheese into small chunks and add to the egg mixture.
  6. Now, this is your LAST chance to taste this for salt and pepper. Take a tablespoon of the egg mixture and cook in the non-stick pan. Taste the cooked egg mixture and adjust the mixture for salt and pepper.
  7. Preheat the broiler and adjust the top rack to about 6 inches from the broiler. Place a little olive oil in the non-stick sauté pan and heat over medium-low heat. Add the egg mixture and cook until the underside is golden brown, about 10 minutes. Use a rubber spatula to lift up the frittata to inspect it.
  8. Place under the broiler and cook until the frittata is puffy and there is no more jiggle left in the eggs. Remember the sauté pan is WHITE HOT at this point. Use an oven mitt to remove from the oven.
  9. Allow the frittata to cool a bit. Slide it out onto a cutting board. Slice with a serrated knife and serve with a side salad of micro greens and radishes.

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