Caramelized Kale And Onion Frittata With Optional Really Minced Flakes Is Breakfast

Caramelized Kale And Onion Frittata

Shalane Williams. Breakfast. August 24th , 2020.

It is so good, although i made a few changes to the method to make it more frittata friendly. Kale frittata is sooooo yummy and really the perfect weeknight dinner. The good thing about this recipe is no need to bake the frittata just cover the pan. This onion and kale frittata is perfect for any weekend brunch or meal prep. There’s something about a frittata that makes you want to host a saturday morning brunch, so go ahead and add this onion and kale frittata to.

This kale frittata is a very basic dish, and it only requires a few key ingredients. So, also a bit easier and less involved. Stir kale and water into onion mixture. Season with salt and pepper. Cut the frittata into wedges, then serve with orange slices.

Gallery of Caramelized Kale And Onion Frittata

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Caramelized Kale And Onion Frittata

This Savory Frittata Gets Lots Of Flavor From Caramelized Onions, Goat Cheese And Crispy Kale! Vegetarian And Gluten Free!.

INGREDIENTS:

  • 8 eggs
  • 1 large sweet onion (thinly sliced)
  • 4 garlic cloves (finely minced)
  • 1 large bunch of lacinato kale (stem removed and torn into pieces (about 6 cups))
  • 1/4 cup half and half (optional)
  • 4 tablespoons olive oil
  • 4 ounces soft goat cheese (herbed goat cheese is really nice here)
  • kosher salt
  • fresh cracked pepper
  • red pepper flakes

INSTRUCTIONS:

  1. Preheat oven to 350°F
  2. Heat an oven proof skillet over medium heat.
  3. When hot, add 2 tablespoons of olive oil.
  4. Add the onion, season with salt, pepper and red pepper flakes.
  5. Saute until soft and golden, about seven minutes.
  6. Add garlic and cook for about 1 minute.
  7. Add the kale to the skillet with 2 more tablespoons of olive oil, season with a little more salt, pepper and red pepper flakes. Stir to mix everything together and fully coat with the oil. Reduce heat to medium low.
  8. Continue to cook mixture, stirring often, until onions are caramelized and kale is crispy and very dark, almost black, about 40 minutes.
  9. While kale and onions are cooking, whisk together the eggs with half and half, salt and pepper, and break the goat cheese onto small pieces.
  10. When kale and onion mixture is done, raise heat to medium high, brush some of the oil on the sides of the pan, then pour in the eggs. Allow the eggs to cook on the stovetop until the edges start to set and pull away from the pan, about 5 minutes.
  11. sprinkle the goat cheese evenly on the top and put in the oven.
  12. Keep a close eye on the frittata, bake until just set, about 20-30 minutes.
  13. Remove from oven and transfer frittata to a cutting board, allow to sit for a few minutes. Cut and serve.

Eat leftovers all week long. This colorful frittata makes a perfect brunch entrée, especially when paired with radish, celery & frisée salad. Kale & goat’s cheese frittata. Add the salmon and gently fold into the kale and onion mixture. Spread the ingredients evenly in the pan.

Caramelized Kale And Onion Frittata Olive Cheese Cloves Kosher Flakes Finely Breakfast

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