Kale & Feta Frittata

Well, now it's finally Fall.  So, in addition to our normal Saturday morning routine of sleeping in & cooking brunch, we add watching college football the list of Saturday habits.  Since we're only lowly grad students here at the University of Colorado, we don't have to care about hasn't-looked-good-since-1990 Buffs football, & instead, are free to dedicate ourselves to teams that actually win more than they lose (& therefore, actually play games that we can watch on TV).

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.