Yes, frittatas are often enjoyed at brunch time. But chopped curly kale and fresh dill make this version perfectly suitable for dinner—and if there are any leftovers, you can enjoy them for breakfast. When you’re whipping it up, don’t skip the nonstick skillet, as it’s crucial for easy serving. When you do go to serve, remember not to use a knife on your nonstick surface. If possible, scoop portions out with a big spoon (preferably rubber). This dish lasts for up to three days when it’s wrapped tightly in plastic wrap, just be sure to cool it off completely before sticking it in the refrigerator.
1 tablespoon extra-virgin olive oil
1 cup chopped yellow onion (from 1 medium onion)
4 cups chopped curly kale (about 3½ oz.)
10 large eggs
½ cup whole milk
2 tablespoons Dijon mustard
1¼ teaspoons kosher salt
½ teaspoon black pepper
4 ounce (1 cup) goat cheese, crumbled
1 tablespoon fresh dill leaves
How to Make It
Preheat oven to 400°F with the rack in the upper third of oven. Heat the oil in a 10-inch ovenproof nonstick skillet over medium-high. Add the onion; cook, stirring often, until soft and beginning to brown, about 6 minutes. Add the kale; cook, stirring often, until slightly softened, about 2 minutes. Reduce heat to medium.
Whisk together the eggs, milk, mustard, salt, and pepper in a large bowl; pour over the vegetables in the skillet. Cook until the edges are just beginning to set, about 1 minute. Top evenly with the cheese. Bake in oven until set, 15 to 20 minutes. Top with the dill.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.