Prep time: 15 • Cook time: 30
Yields: 5 Servings
A frittata is basically an open-faced omelet, served hot or warm. Fritattas are a snap to make, perfect for breakfast, brunch or a simple supper beside a bowl of soup or a fresh green salad. Here the slight peppery bite of the baby kale is mellowed by the sweet onion, and a sprinkling of Parmesan makes a lovely golden topping.
Fritattas are a snap to make. Sometimes they’re baked, but this version calls for most of the cooking to occur on the stovetop, with a quick finish under the broiler.
Position a rack about 5 inches below the broiler and preheat the broiler on high.
Heat the oil in an oven-proof 10–inch skillet, preferably cast iron, over medium heat. When the oil is hot, add the onion and cook, stirring frequently, until the onion is soft, about 8 minutes. Add the garlic and cook for 1 minute. Stir in a handful or two of baby kale, cooking until it wilts, then adding more until you’ve used all 5 ounces. Cook until the kale is tender, 3 to 5 minutes.
Meanwhile, whisk the eggs with the milk, salt and pepper. Once the kale is tender, add the egg mixture to the skillet. Stir lightly to combine the ingredients, then cook without stirring until the bottom and sides have set, about 4 minutes. If the top is very wet, lift the sides of the frittata with a rubber spatula, tilt the pan, and let some of the liquid run under the cooked eggs. Sprinkle the top of the frittata with the cheese (the top will still be wet), then place the skillet under the broiler until the egg puffs and turns golden, about 3 minutes.
Remove the skillet from the broiler and let the frittata rest for 2 or 3 minutes to finish cooking. Run a heatproof rubber spatula or a small knife around the edge of the pan to release the fritatta from the skillet. Slide the frittata onto a warmed serving plate and cut into wedges (it can also be served from the pan). Serve hot or warm.
Yields 4 to 6 servings.
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