Kale Frittata
In Europe, chorizo is a cured spicy sausage that doesn’t require cooking (it’s different from Mexican chorizo.) You can use any cooked sausage, or crumbled bacon or smoked tofu, in its place.
I used sage, thyme and flat-leaf parsley since I had them on hand. Chives would be great if you have them, but avoid rosemary, or use it in small doses as a little goes a long way.
There is an ongoing debate about cast-iron versus non-stick and I’ve concluded that each has their place. If you use a cast-iron skillet, note that the pan tends to retain heat and get very hot. So be a little extra vigilant to make sure the frittata is not burning on the bottom after you add the eggs. If using a non-stick pan, I’ve had good luck with the new generation of “green” non-stick cookware, although if you plan to run it under the broiler or finish it in a hot oven, check to make sure that temperature the manufacturer recommends heating it to.
Ingredients
- 3 egg large
- 1/2 cup (125ml) egg about 4 (see Note, white
- salt
- black pepper
- 1 tablespoon olive oil
- 2 shallot peeled and minced, or 4 scallions, chopped
- 1 cup (90g) kale sautéed
- 1/3 cup (40g) sausage smoked or spicy, finely diced, cooked
- 1 tablespoon parsley sage, thyme, parsley, or chervil, minced fresh herbs, any combination including parsley
- 1/2 cup (50g) cheese smoked or sharp, grated
Instructions
- Mix the eggs and egg whites in a bowl with a fork, seasoning them with salt and pepper. Set aside.
- Heat the oil in a 10-inch (23cm) cast iron or non-stick skillet. Add the shallots or scallions and cook until soft and wilted, then stir in the cooked kale, sausage, and herbs. Season with salt and pepper and cook for a few minutes until everything is nicely cooked together. Add the cheese and pour the egg mixture into the pan.
- Use a spoon to coax the eggs around the kale and sausage so that it’s evenly dispersed. Cook over medium heat for 5 to 6 minutes, then run a spatula around the edges to loosen it from the pan. (At the same time, if you can lift a little of the bottom while the frittata is cooking, it’s a good idea to make sure that it’s browning, but not burning. After loosening the sides, wearing oven mitts, invert a large dinner plate over the top of the skillet and flip both the pan and the plate over simultaneously being careful of the hot skillet. Then slide the frittata, cooked-side up, back into the pan and cook for another minute or so. (Alternatively, instead of flipping the frittata, you can run it under the broiler or put it in a very hot oven, until the top is cooked.)
- When done, slice the frittata onto a serving platter. Serve warm, at room temperature, or cool.
Notes
- Serving: You can serve the frittata with a side salad or it’s very good cold, served with cold white wine or rosé, or sparkling cider before a meal. Storage: The frittata will keep up to one day refrigerated. Note: If you wish, you can use 6 large eggs (total) in place of the 3 eggs and 1/2 cup of egg whites.