Spring Frittata With Kale, Shallots and Tomatoes

Photo by Helana Brigman -- Start the day with a filling Spring Frittata With Kale, Shallots and Tomatoes. Show caption
Photo by Helana Brigman -- Start the day with a filling Spring Frittata With Kale, Shallots and Tomatoes.

Advocate-tested recipe

Spring Frittata With Kale, Shallots and Tomatoes

Serves 4. Recipe is by Helana Brigman.

Cooking oil, such as vegetable or olive

1 cup kale, roughly chopped

2 small shallots, peeled and thinly sliced

1 cup cherry tomatoes, halved

6 eggs, beaten

1/2 cup milk (whole is best, but I’ve used skim)

Salt and pepper, to taste

1 clove garlic, minced or pressed

1⁄ 3 cup Parmesan cheese, grated

1⁄ 3 cup mozzarella cheese, shredded

1. Preheat oven to 350 degrees and lightly oil a pre-seasoned, 10-inch cast-iron skillet (I used olive oil here). Prep ingredients: roughly chop kale, thinly slice shallots and halve cherry tomatoes. Beat eggs together with the milk and season with salt and pepper. Set aside.

2. Over medium heat, sauté the kale and shallots until the greens have wilted and the onions are tender and beginning to brown (about 4 to 6 minutes). Throw in halved tomatoes and sauté 2 to 4 minutes more or until skin has puckered and tomatoes have begun to cook down. Add garlic and mix to combine, cooking until fragrant (about 30 seconds).

3. Pour egg mixture over sautéed vegetables, stirring to incorporate the eggs. Sprinkle with cheese and season with salt and pepper to taste. Stir one last time.

4. To cook frittata, use one of these two options: Immediately transfer the skillet to oven and bake for about 15 minutes or when a knife comes out clean and dish has set. To speed things up, continue to cook the dish on the stove-top until halfway set, then transfer skillet to broiler at medium heat and cooked until set (stove times will vary). Remove skillet from oven and rest for several minutes before serving. Serves 4 to 6.

Note: The frittatas, an Italian omelette, can be made a variety of ways. My mother always cooked her frittatas on the stove-top in a nonstick skillet, sliding them gracefully onto a plate when she was done. Other variations suggest you stick with the cast-iron skillet, but cook the frittata until it’s halfway set before transferring it to the broiler or oven. Here, I transfer the dish to the oven, kick back and relax once I’ve added the eggs. My technique ensures that heat distributes more evenly with savory results that do not dry out (an issue that can occur without a skilled hand in the first two techniques).