SpinachTiger's kale-stuffed frittata is studded with the surprising (and perfectly salty) addition of pimento-packed olives. Baking the frittata in a baking dish or cake pan (I used a 9-inch one) ensures that it looks great sitting at the table and makes slicing a breeze. Note: Adjust the amount of kale according to the size of your bunch. For me, half a large bunch of kale yielded 8 cups raw, which made for the perfect proportion of eggs to greens.
Kale and Spanish olives bring an interesting flavor and texture to a frittata. This is baked in the oven for twenty minutes in a baking pan. I prefer kale to spinach because it holds up in texture, but just be sure to cut out the ribs.
- 1 tablespoon olive oil
- 2 garlic cloves
- 1 tablespoon Pecorino or Parmesan Cheese, grated
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- dashes red chili flakes (optional)
- 12 eggs
- 1 bunch kale
- 4 green olives stuffed with pimento, sliced
Preheat oven to 350 degrees.
Remove ribs from kale with knife.
Saute garlic in olive oil until softened.
Add kale with half of salt and pepper, and dash of chili flakes. Saute until wilted.
Place kale and olives in baking dish (size of one cake pan). Remove garlic.
Scramble eggs, adding in salt, pepper and grated cheese. Pour over Kale mixture.
Bake at 350 for twenty minutes or until set.
- 291 calories
- 20g total fat
- 6g saturated fat
- 562mg cholesterol
- 472mg sodium
- 7g carbohydrate (1g dietary fiber, 1g sugar)
- 22g protein