The good news… my palette has expanded over the years. Not that there is anything wrong with simple scrambled eggs, but I have some new favorite egg dishes that offer up a bit more than my old stand-by. Frittatas have long made the top of that list. They couldn’t be easier to prepare, always make good use of whatever is in the fridge AND give me an opportunity to use my cast iron skillet (hands down, my favorite pan).
In recent years, frittatas have started to appear pretty regularly around here. They work well for breakfast or dinner, store easily and reheat quickly. And as we eat less and less meat, they also offer up that animal protein fix that we used to get from chicken or pork.
And they are beautiful to look at too.
4 egg whites
¼ cup and 2 tablespoons Gruyere
1 tablespoons chives, minced
1 large shallot, thinly sliced
2 tablespoons olive oil
½ cup kale, ribboned
½ cup tomatoes, diced
salt & pepper
- Preheat the oven to 375 degrees.
- Break the eggs into a large bowl and whisk well. Stir in the egg whites, ¼ cup Gruyere and chives. Season well with salt & pepper.
- Heat the olive oil in an oven-proof frying pan over medium heat (a cast iron skillet is my personal favorite). Add the shallots and cook until they begin to soften, about 3 minutes. Add the kale and sauté for another 2-3 minutes or until the kale begins to wilt.
- Pour in the egg mixture. Be sure that the shallots and kale are spread out evenly in pan. Continue to cook over medium heat for 5 minutes. Using a spatula, lift the edges of the frittata to allow the eggs to flow underneath in the first few minutes of cooking.
- Arrange the tomatoes on the surface. Sprinkle with the remaining Gruyere.
- Carefully move the pan to the oven. Cook for another 15 minutes or until the frittata is set.
- Turn the oven to broil and brown the top of the frittata, being careful not to burn it.