A frittata is the Italian version of an omelette, but much more forgiving to make. They’re also great if you’re trying to feed a couple people, because you can make a big one and you don’t have to stand over the stove for too long. They start stove-top and then move into the oven to finish cooking. In the summer when I don’t want to heat up the whole place by using the oven, I sometimes just put a lid over the frying pan to create some convection heat. This is perfect for a hungry two people, but if you double it, it could easily be part of a larger breakfast for 6.
Kale and Goat Cheese Frittata
3 eggs, beaten
1/4 cup milk
1 cup kale, sliced into thin ribbons
1/2 small onion or 1/4 large onion, minced
1 tablespoon fresh thyme leaves
1 1/2 ounces goat cheese
Saute the onion in a tablespoon of olive oil until softened, about 2 minutes. Season with salt and pepper and the thyme leaves. In a bowl, combine the eggs and milk and a pinch of salt. Reduce heat to low on the stove, so the eggs don’t brown. Pour eggs into the pan and stir to combine with the onion. (If you do not combine them, the onions will most likely burn on the bottom of the pan).
Once the edges start to solidify, move the pan to a 375 degree oven or cover with a lid. When the top looks cooked through, sprinkle with goat cheese and kale and allow the kale to wilt, about 5 minutes. Remove from heat and allow to cool for a few minutes before cutting into slices.
