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!
- 1 small bunch kale
- 14-ounce can artichokes
- 3/4 cup Pecorino Romano cheese
- 9 eggs
- 2 tablespoons milk
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
- Fresh ground pepper
- Wash the kale; drain the artichokes. Chop the kale and artichokes into bite-sized pieces, enough for 1 cup each. Grate 3/4 cup Pecorino Romano cheese.
- In a medium bowl, whisk together 9 eggs, 2 tablespoons milk, and 1/2 teaspoon kosher salt until thoroughly combined. Stir in the cheese, artichokes and fresh ground pepper.
- Place a dry cast iron skillet over medium heat. When hot, add kale and sprinkle with a bit of salt. Sauté with 1/4 cup water until tender, about 2 minutes. Remove the kale from the skillet and add it to the egg mixture.
- 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.
- 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.)