Recipe of the Week - Fun Frittata

Fun Frittata
- Submitted by Cornelia O'Leary of NatureWise Farm

This recipe can be for breakfast, lunch, or dinner.
Preparation and cooking time: 20 minutes
Serves 2

1/4 lb cooked ground lamb, or finely chopped turkey or chicken
1/2 medium onion, finely chopped
4 medium cloves garlic, ground
3 TBS chicken broth
Kale, 3 cups rinsed and finely chopped (stems removed)
1 medium tomato, diced
3 eggs
salt and black pepper to taste
Finely chop the onion and grind garlic cloves and allow to sit for 5 minutes.
Preheat broiler on low.
Heat 1 TBS chicken broth in a 9-10 inch stainless skillet on a medium heat. Add onion and keep on medium heat for about 3 minutes, stirring often.
Add garlic, ground meat. Cook for another 3 minutes on medium heat, stirring to breaking up any clumps.
Add kale, diced tomato and 2 TBS broth. Reduce heat to low, cover and continue to cook for about another 5 minutes. Season with salt and pepper, and stir.
Beat eggs, season with a pinch of salt and pepper, and pour on top of mixture evenly. Cook on low for another 2 minutes without stirring.
Place skillet under broiler in middle of oven, with enough distance from the broiler heat (say > 6 inches to allow time to cook without the top burning. When the eggs are firm, it is cooked (2-3 mins. approx).
For a main meal, serve with sautéd potatoes, french fries or salad.
The kale must be finely chopped to allow it to cook and flavor the dish in the time allotted. Try a variation with diced ham or bacon. If bacon is used, this will provide strong flavor allowing the kale to be substituted with a milder green leaf vegetable, if desired. Once you have mastered the recipe there is lots of room to apply your own creativity here. Just be careful to keep a balance between amounts of egg and solid ingredients.


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