Kale Frittata

This is a kale frittata that I made today – though, it was really more of a pancake than a frittata considering how thin it was. The ratio of egg to kale was a little uneven.

First, I reheated leftover kale (that had been sauteed with garlic) in a large pan. Then I poured two eggs (beaten with a drop of water and salt and pepper) over the kale and tilted the pan to let them spread. I cooked it over slow heat, covered, until the bottom was set. Then, I flipped it with a spatula (a benefit of having it be pancake-thin) and cooked the other side briefly. Next time I would perhaps use three or four eggs for this same amount of kale. Or, use a smaller pan. But it was lovely all the same, eaten with a little dark toast on this sunny day.

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6 Responses to Kale Frittata

  1. Tania says:

    This is the 4th yummy kale post I’ve seen this week…the universe is trying to tell me something.

  2. Tiffanie says:

    I would certainly eat that! If you’re taking requests, I’d love to see you tackle the perfect scrambled egg. For a while a few years ago I had the slow scramble (creme fraiche, burner on/burner off, etc. etc.) down, but I just can’t get it right these days. And one picky six year old in our house won’t touch scrambled eggs if they are browned while cooking.

    • sonya says:

      Tiffanie, perfect? Yikes, I’m intimidated. I make scrambled often, not sure what I do. I can’t remember if I’ve ever posted about them, I’ll keep it in mind! (BTW, I know, don’t you hate when that happens: you do something all the time, then suddenly forget how to do it?)

  3. rossjude says:

    We’ll get Dad to eat kale yet. This is a step in the right direction.

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