We just got home from a week in Florida and there wasn’t much food in the house. After a quick trip to Nature’s Market, our local health food/organic produce store, Bill came home with some lacinato kale and happy eggs so we could make a frittata for dinner. One thing we brought back with us from our trip was fresh chevre from Sweet Grass Dairy in Thomasville, Georgia.
It was the perfect complement to our local Grassfields eggs for our frittata.
As with my other frittata recipes, the process is pretty easy.
First, saute some sliced red onions in olive oil, then set them aside.
Wash and remove stems from a small bunch of lacinato kale. Chop, sprinkle with salt, and saute in olive oil about five minutes.
Remove the kale from skillet and set aside.
Then, add more olive oil to the skillet and heat just until smoking. Meanwhile, beat five eggs in a bowl and pour them into the skillet when it’s hot. Keep lifting the edges to let the uncooked egg run underneath.
When egg is mostly set, add the kale and onions, and dot with cheese.
Broil on low heat for 2-3 minutes until nicely browned. (Goat cheese will melt but not brown like most cheeses do.)
Serves two nicely for dinner!