In the office, we call this tasty frittata ‘Kale & Feta Cake’ mainly because it’s layered in the middle with feta. It’s really more of a flourless tourte, but whatever you call it, this is a delicious, nutritious way to turn the super-food kale into a crowd pleasing main course. It’s easy to make, even when you’re feeling tired, and is a great item to dispel the food blahs for people on a neutropenic diet. All in all, it takes the cake!
1. Heat the oil in a wide sauté pan. Add the garlic and shallot. Cook until golden. Add the shredded kale and sweat until it has softened, about 8 minutes.
2. Add the smoked paprika and parsley and cook for 1 minute. Then turn off the heat.
3. In a large bowl lightly beat the eggs. Add salt and pepper, to taste.
4. Pile the hot kale into the eggs and mix well.
5. Heat the remaining tablespoon of olive oil in an 8-inch cast iron skillet or other oven-safe pan. Pour in half the kale and egg mixture and sprinkle with half of the feta. Pour in the remaining kale and egg mixture, then top with the rest of the feta.
6. Cook over a medium-low heat on the stovetop until the egg starts to set then finish cooking under the broiler for 8 to 10 minutes until set and browned. Serve cut into wedges.
- 2 tablespoons olive oil, divided
- 1 large shallot, thinly sliced
- 1 clove garlic, thinly sliced
- 1 bunch kale leaves stripped (about 15 leaves), washed and thinly sliced
- ½ teaspoon smoked paprika
- 2 tablespoons chopped parsley
- 5 large eggs
- Salt and pepper, to taste
- 1 cup crumbled Feta cheese, divided
Ann's Tips and Tricks
This dish is a great way to use up leftover kale. You’ll need about 2 cups cooked. Here’s how to adapt the recipe:
Cook the shallots and garlic as in step 1, then add the cooked kale – it only needs to be heated through, so cook about 2 minutes only. Proceed with the recipe from step 2.