A recent brunch discovery is the frittata, which is like a quiche with less eggs & no crust. They work well with most greens mixed with tomatoes, onions, or mushrooms (if you like those kinds of things) & topped with plenty of cheese. They also make good leftovers.
Kale & Feta Frittata
Adapted from Family Meals by Maria Helm Sinskey.
1 bunch of kale (or spinach or swiss chard, etc), stems removed & roughly chopped
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 medium red onion, chopped
a bunch of cherry tomatoes (I used about 15; you can add, subtract, or eliminate)
handful of basil leaves (about 10-12), rinsed
salt
pepper
8 eggs
1/2 cup feta cheese (parmesan would also be good)
1. Preheat oven to 400°F. Rinse the kale in a colander.
2. With some water still sticking to the kale, wilt it in a pan over medium heat, tossing occasionally, less than 5 minutes.
3. In a 10 inch dutch oven (or something approximately that size that can go from the stove to the oven), heat the olive oil over medium-high heat. Add the onion & garlic, & cook about 2 minutes. Then, add the tomatoes, & cook another 2 minutes. Remove from heat, & season with salt & pepper. (You'll be adding feta later which is already salty so add only a little salt here.)
4. Drain any remaining water from the kale, & chop finely. Add the kale to the dutch oven.5. Roughly tear basil into smaller pieces, & add to the dutch oven. Stir to combine.
6. Whisk together the eggs & a sprinkle of salt in a small bowl. Pour the eggs into the dutch oven, making sure that they're distributed evenly throughout. Sprinkle feta over top.
7. Bake about 15 minutes until the top becomes a little puffy. Add a final grind of pepper over top before serving.
Makes 4 servings.
