Breakfast
Kale & Garlic Frittata from the Pantry
I’ve said this many times before but one of my regular parts of food blogging is the solid friends that
- Serves 4
- Prep 5 minutes
- Cook 20 minutes
- Total 25 minutes
I’ve said this many times before but one of my go-to parts of food blogging is the reliable friends that I have made. Nashville has a genuinely great network of food bloggers who meet on a regular basis and are all particularly supportive of each other. I am particularly grateful for that and can’t imagine doing this without that support system.
One of these reliable food blogger friends is Caitlin from the Grassfed Girl. Her blog is a paleo focused blog and it’s MEMORABLE. She has SO many great resources and recipes on her blog. She also has several great cookbooks. Her most recent cookbook, Mediterranean Palo Cooking is DEEPLY GOOD. The recipes were developed largely in part by her husband who is a long time chef and, of course, ALL of the recipes are paleo approved.
This cookbook is memorable and I can’t wait to try out pretty much every single recipe in it!! If you’re interested, you can get the cookbook on amazon.
Our recipe today is a slight adaptation of her Swiss Chard and Garlic Frittatta. I’ve been truly into swiss chard lately and would LOVE to have made this with swiss chard but I simply couldn’t find any:/ There are a lot of great grocery stores in the Nashville area but none of them are especially close to our house. So, we’re using kale today instead.
In all honesty, I went a little crazy with the kale and added in about 6 stems of kale. I’m suggesting only 4 in the recipe. It’s up to you, genuinely:)
This dish is truly unfussy! Simply steam some kale and then toss it in with some sautéed onion and garlic and pour beaten eggs over top. Then bake it for about 10 minutes and you’re done!
We’re going unfussy on this Friday morning:)
The recipe
Kale & Garlic Frittata at Home
- Serves 4
- Prep 5 minutes
- Cook 20 minutes
- Total 25 minutes
Ingredients
- 4 stems of kale (wash and de-stemmed)
- 2 tablespoons of unsalted butter (or coconut oil)
- ½ diced white onion
- 2 cloves of garlic (finely minced)
- fine sea salt and ground black pepper
- 1 teaspoon of paprika
- 6 large eggs
Method
- 1
Pre-heat the oven to 350 degrees F. Grease a 2 quart baking dish.
- 2
Cut the kale into bite sized pieces. Heat a few inches of water in a steamer pot over medium-high heat and steam the kale for 5 minutes. Remove from heat and side aside to cool.
- 3
In a suate pan, melt the butter over medium heat. Add the onion and cook until it becomes soft, about 3 minutes. Add the garlic, a bit of salt & pepper, and the paprika. Cook for an additional 2 minutes.
- 4
Add in the kale, stir, and saute for 2 more minutes.
- 5
Beat the eggs in a medium bowl and season with S&P if desired.
- 6
Transfer the kale and onion mixture to the prepared baking pan and then pour the eggs over top of the kale, covering it evenly.
- 7
Bake for 8-10 minutes until the eggs are firm. Let cool slightly, slice, and serve.
