Quick & Healthy Kale Frittata
By Ro Morse
PADUCAH, KY - Banks Market Recipe of the Week - Makes 4 servings
8 large eggs
1/4 cup freshly grated Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons extra-virgin olive oil
3/4 cup thinly sliced onion
1 bunch Kale leaves only - coarsely chopped
2/3 cup pepperoni or thinly sliced Italian spicy salami, cut into ½-inch pieces (about 10 ounces)
1 clove garlic, minced
Whisk the eggs, 2 tablespoons cheese, ¼ teaspoon salt and ¼ teaspoon pepper in large bowl. Heat olive oil in medium nonstick broiler-proof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes. Add Kale a little at a time and toss until each begins to wilt before adding more. Sprinkle with salt and pepper. Sauté until all liquid in skillet has evaporated. Increase heat to medium-high; add pepperoni and garlic to skillet and stir for a minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining cheese over top. Place the skillet under a (preheated) broiler and cook just until set in center and beginning to brown, about 1 minute. Loosen frittata around edges and slide frittata out onto platter. Serve warm or at room temperature.
Great way to start the day (and can be made the night before and warmed up for a quick and easy breakfast or really any meal. Adding shrimp instead of pepperoni gives this a totally different taste and of course less Italian flavors but is absolutely delish!
This recipe is shared April 17-21, 2017
on NewsTALK 94.3 FM, AM 570 WKYX,
AM 1560 WPAD, AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market on Lone Oak Road in Paducah, KY.
Check out more recipes online at: http://www.banksmarket.com.
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