Saturday, January 24, 2009

3pm saturday frittata

It's a drizzly grey Saturday. Mine got off to a nice lazy start... I slept in, went for a walk, and didn't really think about food until the afternoon. Can a meal after noon still be called brunch? I guess I'll call it my 3pm Saturday frittata. Greens? Check (golden chard from the CSA box). Cheese? Check. Eggs? Hm. Only 3. But JR is willing to make a quick run to the store for more. Check!

One of the things I love about the basic greens/cheese/eggs combo is that it can be changed up in a number of ways. What I throw in tends to be driven by what I have on hand. Today, I'm going with a Greek flair with red onions, kalamata olives, and feta cheese. You could exchange those for yellow onion, black beans, and salsa, go more traditional with mushrooms and potatoes, or throw in other veggies like red peppers or broccoli florets - the possibilities are endless. Here's the recipe for today's version:

Greek & Greens Frittata
Serves 4 (or 2 with leftovers)

1 small red onion, chopped
1 bunch kale, chard, or collards, center stems removed and chopped
6 eggs, whisked
1/4 c. feta cheese, crumbled
6-10 kalamata olives, pitted and sliced
1/2 c. sharp cheddar cheese, grated

Cook the chopped onion in olive oil over medium heat. Add the greens and cook, stirring occasionally until they are dark green. Whisk the eggs in a bowl. Add the onion and greens combo, half of the feta, the olives, and a few fresh grinds of black pepper. Stir, allowing the heat from the greens to start to cook the eggs.

Turn on the broiler so it can heat up. On the stovetop, heat about a tablespoon of olive oil in an oven-proof skillet over medium heat. Once hot, add the egg mixture. Allow to cook for about a minute, then begin working your way in a circle around the skillet, lifting up the eggs from the outside with a spatula and allowing uncooked egg to run in (tilting the pan helps with this). Continue cooking in this manner until the top no longer looks runny. Sprinkle with remaining feta and cheddar cheese.

Move the skillet to the oven (broiler should be hot by now). Allow it to remain there for about 5 minutes, or until the cheese begins to brown. Remove from oven. Let sit for 5 minutes, then slice and serve. 

For brunch, I usually serve with a side of fruit. This is also makes a great dinner meal if you add a salad. The leftovers are yummy warmed up in the oven the next day. Which means my 3pm Saturday frittata will carry us through the weekend for a Sunday brunch as well!

1 comment:

  1. I made this today for brunch and added some leftover roasted asparagus from dinner last night. It was a great addition!


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