Kale Frittata with Genoa Salami
Frittatas make an easy, nutritious breakfast and this is a great way to use up all that kale you get from the summer CSA. The genoa salami adds warmth to this dish.
Serves: 4Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy
- 3 Tbsp. butter
- 1 medium onion, sliced
- 1 bunch fresh kale, leaves only
- ½ cup diced Genoa salami
- 8 large eggs
- ½ cup shredded mozzarella cheese
- 1 tsp. salt, divided
- ¼ tsp. ground black pepper
- ½ cup grated Parmesan cheese
- Preheat oven to 375°F. Heat the butter in a large ovenproof skillet over medium-low heat; add the onion and sauté until tender and translucent, about 5 minutes.
- Add the kale to the skillet and sprinkle with ½ teaspoon salt; stir gently until the kale begins to wilt and the liquid evaporates, about 2–3 minutes.
- Raise the heat to medium and add the genoa salami. Cook until heated through, about 2 minutes.
- Meanwhile, in a medium mixing bowl whisk together the eggs, mozzarella cheese, remaining ½ teaspoon salt, and the pepper; add to the kale/salami mixture.
- Sprinkle the Parmesan cheese on top and transfer the skillet to the oven for 10–15 minutes or until the cheese on top is a light golden brown and the eggs are cooked through. Serve warm or at room temperature.