Kale frittata is a delicious and healthy dish that has been enjoyed for centuries. This dish has its roots in Italy, where it was known as “frittata di cavolo nero” or black cabbage frittata. The main ingredient of this dish is kale, which was first cultivated in ancient Greece and Rome.
Kale is one of the most nutrient-dense foods on the planet, packed with vitamins A, C, K, and B6. It’s also a great source of fiber and minerals like potassium and calcium. Kale has been used for medicinal purposes throughout history due to its powerful anti-inflammatory properties.
To prepare kale frittata, you’ll need some basic ingredients like eggs, milk or cream, cheese (optional), olive oil, salt and pepper to taste. You can add other vegetables such as onions or bell peppers for added flavor and nutrition.
Begin by washing the kale leaves thoroughly under running water to remove any dirt or debris. Chop them into small pieces then sautee them in olive oil until they are wilted but not browned. Season with salt and pepper to taste then set aside.
Whisk together eggs with milk/cream in a mixing bowl until well combined then add grated cheese if desired. Pour egg mixture over the sauteed kale leaves then cook over medium heat until it sets around the edges but still slightly runny on top.
Transfer the skillet to oven preheated at 375F/190C degrees then bake for about 10-15 minutes or until golden brown on top and cooked through completely. Remove from oven let cool before slicing into wedges.
In conclusion Kale frittata is an excellent choice for breakfast or brunch meal that provides essential nutrients while also being easy to make at home!
Leave a Reply