The Slowcook at Spydog Farm The Slowcook at Spydog Farm

Kale and Cheese Frittata

January 2nd, 2014 · No Comments · Posted in Recipes


With 27 laying hens, we’re always looking for ways to work as man eggs as possible into the menu. Lots of great looking kale in the stores inspired this frittata, which also incorporates sauteed onions, mozzarella cheese and–get ready–pesto sauce.

In fact, frittatas are a great way to clean out the fridge. Leftovers, I mean. Just about anything works, including pasta, bits of meat, chopped vegetables.

I start by sauteing my filling ingredients in a large, well-oiled or non-stick skillet. Meanwhile, I beat one dozen eggs and season them with salt and pepper. Pour the eggs into the hot skillet. As the eggs cook and form a bottom to the frittata, work a heat-proof spatula around the edges, lifting and tilting the pan so that the uncooked eggs run to the bottom. When most of the egg is cooked, but the frittata is still moist on top, I place it in the broiler and continue cooking until golden. The frittata will rise considerably.

In this case, I sauteed the chopped kale in olive oil, then added a bit of water and covered the skillet with a pot lid to let the kale steam until completely soft. But you could also used previously cooked kale or other vegetables and simply heat them in the skillet.

Slide the finished frittata onto a cutting board and slice into wedges to serve. Any leftover frittata will keep just fine in the fridge and re-heats easily. A frittata this size will last our family several days.

It makes a great snack or hors d’oeuvre as well!

Leave a Comment

Please note: Your comment may have to wait for approval to be published to ensure that we don't accidentally publish "spam". We thank you for understanding.


There are no comments yet...Kick things off by filling out the form below.