Wednesday, November 9, 2011

Broccoli-kale frittata

Quick and pretty tasty for being so green.

10-15 kale leaves
8 eggs
2 tbsp heavy cream
1 clove garlic
0.25 cup nutmeg
0.25 pound broccoli florets
black pepper
2 tbsp olive oil
4 oz sharp cheddar

Preheat a cast iron skilled on medium heat. Add half of the olive oil. Add the broccoli florets and cook for 2-3 minutes. Add the kale leaves and wilt. Add the garlic and turn off the heat. Allow to cool.

Beat the eggs with the cream, nutmeg, black pepper and salt. Pour onto the cooled veggies. Bake in a 350F oven until the middle just sets. Top with freshly shredded cheddar and broil until cheese is lightly bubbly.

Serve with fresh tomatoes and toast.

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