I've never been a big fan of greens; mustard greens, collard greens, etc. They're fairly popular where my parents are from; Arkansas and Texas, but I just never developed the taste. As you can imagine, I lumped Kale in there with the rest of them and assumed I wouldn't like it. I was pleasantly surprised. It was very good in this recipe. Of course the fact that it was accompanied by leeks didn't hurt any (I LOVE leeks!) A little parmesan cheese went a long way toward the yumminess factor too. :-)
Ok, enough chit-chat. On to the recipe, which I found on Eating Well's website by the way, and tweaked just a little to suit me. I'd love to hear what you think.
Bacon & Greens Frittata
2T. Extra Virgin Olive Oil
6 strips of Applewood Smoked Bacon, cut into 1/2-inch pieces
2C. sliced Leeks, white and light green part only
2C. Kale, tough stems removed and thinly sliced
1/2C. Half n' Half
2C. Parmesan Cheese, shredded
Freshly Ground Black Pepper
- Heat oil in a large cast-iron or other broiler safe skillet over medium-high heat. Add bacon and cook, stirring frequently, until crisp, 2-3 minutes. Reduce heat to medium. Add leeks, 1/2t. salt, 1/4t. pepper and continue cooking, stirring frequently, until the leeks have softened, 4-5 minutes more. Add greens and cook, stirring, until they are just beginning to wilt, about 1 minute.
- Meanwhile, whisk eggs, half n' half, 1 cup of the cheese, 1t. salt, 1/2t. pepper, 2t. Onion Powder, and 2t. Garlic Powder until well combined.
- When the greens are just starting to wilt, pour the egg mixture over the ingredients in the pan. Using a spatula, carefully scrape the eggs from the edges to the middle of the pan as they cook, allowing uncooked egg to flow under, about 3 minutes.
- When the eggs are nearly set, sprinkle remaining 1 cup of the cheese over the eggs and place the skillet under the broiler. Broil until the top is cooked and the eggs are slightly browned, about 3 minutes. Let stand 5 minutes.
- Cut into wedges and serve.
|I served mine with homemade wheat toast and homemade blueberry jam. Yum!|