Recipe: Kale Frittata
Author: Bhavani Jaroff
Recipe type: brunch
Ingredients
- 4 cups finely chopped fresh kale
- olive oil
- ? red onion, chopped
- 3 cloves garlic, minced
- 1 Tbs. aji mirin (sweet rice wine)
- 1 Tbs. tamari
- 4 large organic eggs
- Salt and freshly ground pepper to taste
- 4 oz feta cheese
- 6 sage leaves, chopped
- 2 Tbs. chopped parsley
Instructions
- Preheat oven to 400?F.
- Wash and chop kale.
- In a mixing bowl, whisk together eggs, salt and pepper.
- Saut? onions in olive oil in wok or saut? pan, until translucent.
- Add in garlic and kale, continue cooking for a few more minutes. Add in aji mirin and tamari and cook until soft.
- In cast iron pan, melt butter or olive oil over medium heat. Pour in mixed eggs.
- Add kale, herbs and feta cheese. Place pan in oven. Cook for ten minutes until eggs are solid.
- Cut in half and serve immediately.
Step by Step Photo Instructions
Preheat oven to 400?F.
In a mixing bowl, whisk together eggs, salt and pepper.
Saut? onions in olive oil in wok or saut? pan, until translucent.
Add in garlic and kale, continue cooking for a few more minutes.
Add in aji mirin and tamari and cook until soft.
In cast iron pan, melt butter or olive oil over medium heat.? Pour in mixed eggs.
Add kale, herbs and feta cheese. Place pan in oven. Cook for ten minutes until eggs are solid.
Cut in half and serve immediately.
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