12 In Brunch/ Main Courses

Kale and Artichoke Frittata


Kale and Artichoke Frittata

 

It’s funny how warmer weather and a bit of sun can start to influence your cravings. Enough of those hearty and comforting winter stews – it’s time for some lighter fare!  While I’m dying to start using spring fare like asparagus and rhubarb and peas and radishes, we still have a few weeks to wait in Indiana. To tide myself over, something “spring-like” seemed appropriate – and this frittata fit the bill.

Something about a frittata seemed appropriate for an early spring meal – it’s light, simple, and, paired with a green salad and some crusty bread – delicious!  The Italian version of an omelette, its ultra versatile – it can be eaten for breakfast, lunch, or dinner, and served hot, warm, or even cold. (Try it cold on a sandwich!) I was also surprised to learn that the tortilla de patatas I enjoyed while living in Madrid is really just a frittata with potatoes (who knew?).

The basic idea for a frittata is to whisk up some eggs, add some cooked veggies, and slowly cook in a skillet over low heat until set. Our research found many different variations in ingredients and techniques, but after a bit of experimentation we loved how our final product turned out. It worked best for us to cook using a cast iron skillet on the stovetop, and finish the top in the broiler. (Another alternative is baking.)

You can customize a frittata using cooked veggies of any type and amount, but we loved this combination of salty artichokes (canned, for now!) and kale. Another essential ingredient for our recipe was the Pecorino Romano cheese – it added just the right amount of flavor.

And don’t forget to use eggs from happy chickens!  Ours were courtesy of Brown Family Farm – you can find them at the winter farmers market until the end of April, when the summer markets kick into gear. Enjoy!

Frittata

Kale and Artichoke Frittata
 
by:
Serves: 6
What You Need
  • 1 small bunch kale
  • 14-ounce can artichokes
  • ¾ cup Pecorino Romano cheese
  • 9 eggs
  • 2 tablespoons milk
  • ½ teaspoon kosher salt
  • 1 tablespoon olive oil
  • Fresh ground pepper
What To Do
  1. Wash the kale; drain the artichokes. Chop the kale and artichokes into bite-sized pieces, enough for 1 cup each. Grate ¾ cup Pecorino Romano cheese.
  2. In a medium bowl, whisk together 9 eggs, 2 tablespoons milk, and ½ teaspoon kosher salt until thoroughly combined. Stir in the cheese, artichokes and fresh ground pepper.
  3. Place a dry cast iron skillet over medium heat. When hot, add kale and sprinkle with a bit of salt. Sauté with ¼ cup water until tender, about 2 minutes. Remove the kale from the skillet and add it to the egg mixture.
  4. Turn the heat to low. Add 1 tablespoon olive oil and rotate the pan to coat. Pour in the egg and vegetable mixture and spread the vegetables so that they are level. If necessary, shake the pan to even out the eggs. Cook the frittata over low heat for about 10 minutes, until the underside is set but the top is still slightly runny.
  5. To finish the frittata, place the skillet under a pre-heated broiler until golden brown, about 2 to 3 minutes. Allow to cool for at least 5 minutes, then remove to a plate and cut into slices to serve. (Frittata can also be served at room temperature or cold.)

 

 

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12 Comments

  • Reply
    Kevin
    April 7, 2011 at 8:44 am

    Pac-Man looks very tasty!

  • Reply
    Tiffany
    April 7, 2011 at 5:08 pm

    This looks amazing! It reminds me of Spanish tortilla!

  • Reply
    Debbie B (DebaRooRoo)
    April 7, 2011 at 5:43 pm

    Looks great! I just had kale for the first time the other night and loved it!

  • Reply
    torviewtoronto
    April 7, 2011 at 7:27 pm

    wonderful combination colourful delicious

  • Reply
    egb
    April 7, 2011 at 8:33 pm

    Great pics. I love the flavor combo on this one. We have frittata almost once a week for dinner, so we will have to try out this one!

  • Reply
    Megan
    April 7, 2011 at 9:11 pm

    Totally bookmarking this! YUM.

  • Reply
    Tiffany
    April 8, 2011 at 12:35 am

    You have no idea how badly I want to eat this right now! Looks amazing!

  • Reply
    Sneh | Cook Republic
    April 8, 2011 at 7:18 am

    Love the colors! What a beautiful combination!

  • Reply
    Dani
    April 9, 2011 at 9:31 am

    This looks fantastic and reminds me of the Spanish tortilla I had in Barcelona last week :) Do you think this would also work with fresh artichockes? They are in season at the moment and I can´t wait to make something with them!

    • Reply
      Sonja
      April 12, 2011 at 2:16 pm

      Thank you! I would assume it would also work with fresh artichokes, but I must admit that we don’t have much experience cooking them fresh! That will be something to tackle this season :)

  • Reply
    Fran {The Flavorful Fork}
    April 9, 2011 at 5:18 pm

    I love your blue and white dishes! So pretty. And your frittata looks wonderful too, of course.

  • Reply
    Jacqueline
    April 10, 2011 at 6:43 pm

    Just perfect and so pretty! This would do me for lunch tomorrow, very nicely!

  • Leave a Reply

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