Kale Frittata

Recipe time!

One of my favourite veggies would have to be *drumroll* Kale!!  Yes it deserves a drumroll because it is just.that.good!

Rich in vitamins A, C and K.  High in manganese and vitamin E and also a great source of protein too.

I have been growing it in my garden over the past two years but I lost most of it recently due to some extreme hot weather we had.  At the market on Sunday I consoled myself by buying a huge bunch and when the weather cools again I will be getting some more to plant as well.

Anyway onto the recipe!  This is one of the ways I like to use it - in a frittata.

You will need:

300-400g Kale washed and roughly chopped.  (I like to remove any really thick stalks too)
1 onion chopped reasonably fine
2 cloves garlic
2 eggs
4 eggwhites
1/4 cup low fat ricotta
1/4 cup parmesan cheese
Salt and Pepper to taste
1 tsp mustard (optional)
Olive oil

Here is how it goes:

Oil frying pan and fry the onion, garlic and Kale until almost cooked through.  Remove from pan and wipe out.

Mix together eggs, eggwhites, ricotta, parmesan, mustard, salt and pepper.  Carefully mix in Kale/onion mixture.

Oil frying pan again and gently pour in the mixture.  Cook over medium heat until set and bottom is starting to  turn golden (sneak your egg flip under and have a peek).

Now if you are lucky (unlike me) you might have a frying pan that you can put under the grill so that you can cook the top without having to flip it.  If you do then please do this as it is much easier than trying to flip it.  Ask me how I know lol ;)  A metal-handle frying pan is high on my list of cookware priorities!

Otherwise you will have to be brave and do the frittata-flip dance.  Shake the pan a little to make sure it is loose and then invert onto a plate.  Slide it back into the pan and continue cooking until the other side is nicely golden and voila - Kale Frittata!

Serve with a side salad or serve it as a side to your favourite meal.