I have been on such an egg kick lately. One of my favorite egg dishes is quiche, but I have trying to watch my carb intake when I am cooking, so crust is out of the question. A frittata is basically a crust-less quiche, and you can fill it with anything you want. It’s awesome for one of the those “clean out the fridge” meals. I had some gouda cheese and extra kale lying around, so this frittata was born.
Gouda cheese is the best. It is mild and creamy, and enhances the flavor whatever it’s cooked into. In this frittata I wanted kale to be the star, so I didn’t use too many ingredients.
It is finally starting to get warmer here in Shanghai. It has been in the 50’s for about 2 weeks, and should be up in the 60’s starting next week. Frittatas always remind me of a summer brunch, so I guess I am trying to convince myself that it is summer already! Also, work has been super busy, so this was good idea because I’ll have about 3 meals covered by these scrumptious eggs.
- 5 eggs
- 1/2 cup of milk
- A few cups of fresh kale
- 2 cloves of garlic
- 1/2 yellow onion
- 1 T olive oil
- 1/2 cup shredded gouda cheese
- Salt & pepper to taste
- Separate the kale leaves from the stalks, rinse.
- Finely chop the garlic and onion, saute in the olive oil for a few minutes until onions are transparent. Add kale and cook a few more minutes until kale starts to get soft
- In a small bowl, beat the eggs and milk. Add gouda and salt & pepper, whisk again
- Spread the sauteed veggies on the bottom of the pan, cover with egg/milk/cheese mixture. Top with a few more teaspoons of the cheese
- Bake in an oven preheated to 380F for about 30 minutes, until cooked all the way through
- pig out