We received lots of yummy treats from our CSA this week. Take a peek:
- Green leaf lettuce
- Beets (Chris’ favs)
- Green onion
- Bok Choy
- Broccoli
- Squash and Zucchini
Quite excited! By the way, we made a super scrumptious Kale Frittata, strongly influenced by my fabulous sister-in-law, Kate! Here’s the basic recipe she gave me…
Kale-Goat Cheese Frittata
Ingredients
- 2 cups coarsely torn fresh kale
- 1 medium onion, halved and thinly sliced We used 2 small Vidalia onions and a couple leeks
- 2 tsp. olive oil We had some butter from Maple View Dairy that we opted to use instead to grease the pan
- 6 eggs 5 eggs (not separated)
- 4 egg whites
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- 1/4 cup drained oil-packed dried tomatoes, thinly sliced Didn’t have them, so didn’t use them
- 1 oz. goat cheese, crumbled (So yummy!)
Directions
1. Preheat broiler. In 10-inch ovenproof nonstick skillet, cook and stir kale and onion in oil over medium heat for 10 minutes until onion is tender.
2. Meanwhile, in medium bowl whisk together eggs, egg whites, salt, and pepper. Pour over kale mixture in skillet. Cook over medium-low heat. As egg mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting edge until egg mixture is almost set but still glossy and moist.
3. Sprinkle egg mixture with dried tomatoes and goat cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until eggs are set. Cut into wedges to serve. Makes 6 servings.
** Although we altered the recipe slightly, it was delicious! Frittata dishes are easy, filling, and a great source of protein!
Enjoy!
