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.
eat+art+word 
This is the 4th yummy kale post I’ve seen this week…the universe is trying to tell me something.
Tania, what are you waiting for??
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.
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?)
We’ll get Dad to eat kale yet. This is a step in the right direction.
Yeah! Well, this plus kale chips.