|3 Cheese, 2 greens and Orange Tomato Frittata|
|Written by Launie Kettler|
|Friday, 03 August 2012 10:54|
It's elegant for brunch, it's simple for lunch – and sometimes it can help a couple of sick people. I spent Friday on the couch with a sinus headache that was so rough that it mimicked a migraine. Then I spent Saturday and Sunday working. But KABLAM! On Monday I was knocked on my back again and then, sadly, Jedd joined me there on Tuesday.
We were a couple of sick people.
Because I had what my friend Kelee would describe as: “The brain pain,” I couldn't think of anything healthy to make the two of us. I also still had a fridge full of greens left over from our CSA that needed to be used up.
Then the answer presented itself in the form of a frittata that would a) be a good use of the greens which would sneak some nutrients into our bodies and b) would double as comfort food.
(Note, this is not an “eggy” frittata. There are more vegetables than eggs and more cheese than eggs too. Which is the way that we like it.)
3 Cheese, 2 greens and Orange Tomato Frittata
1 large bag of spinach
1 head of kale
1 teaspoon of red chili flakes
Salt and pepper
1 tablespoon of olive oil
1 small red onion, diced
1 tablespoon of butter
½ cup of scallions
1 cup of diced cherry tomatoes
½ cup of diced swiss cheese
½ cup of diced pepper jack cheese
½ cup of diced provolone
½ cup of milk or half and half
Preheat oven to 425.
Wash the spinach and kale well. Remove the kale from the stalk and dice with the spinach. In a large oven-proof frying pan, sauté the greens with the chili flakes and salt and pepper. When the greens have cooked down, turn the heat off and remove them to a colander to drain. Squeeze out any remaining moisture with paper towels. (You want them to be as dry as possible.) Add the diced onion to the pan along with the butter and salt and pepper and sauté until soft. Beat the eggs and milk together in a large bowl. Add the scallions, tomatoes, greens and the three cheeses and stir well. Pour the egg mixture over the onions. Cook over medium heat until the bottom of the frittata has set. Place the frying pan in the oven and cook until golden brown, about 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Serves 4. (Or 2 people with a good amount of leftovers.)
|Last Updated on Friday, 03 August 2012 11:27|