This tasty frittata is called a “cake” mainly because it’s layered in the middle with feta. It’s really more of a flourless torte, but whatever it’s called, this is a delicious, nutritious way to... turn the superfood kale into a crowd-pleasing main course. It’s easy to make, even when you’re feeling tired. All in all, it takes the cake.
Heat 1 tablespoon of olive oil in a wide saute pan. Add the garlic and shallot. Cook until golden. Add the shredded kale and sweat until it has softened, about 8 minutes.
Add the smoked paprika and parsley and cook for 1 minute. Then turn off the heat.
In a large bowl, lightly beat the eggs. Add salt and pepper, to taste.
Pile the hot kale into the eggs and mix well.
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.
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.
This dish is a great way to use up leftover kale. You will need two cups of cooked kale. 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.