Sharyn Thompson writes about Some Healthy Breakfast Ideas : Try my kale frittata for a real taste treat. If you plant a vegetable garden, be sure this spring to buy a flat of kale to plant in your garden. Last summer was my first time growing kale. What a fantastic vegetable. It just keeps growing and growing. We picked kale leaves from mid- summer until we had a killing frost. The plants grew to be about 3-1/2 feet tall, looking like tiny trees. This recipe will be fine to make for an easy supper or a family brunch.
Don’t get uptight when you read the word ‘frittata’. This is just a fancy name for scrambled eggs with the addition of vegetables, cheese and/or meat. I find it is a great way to use up bits of leftover cooked veggies and sausage, chunks of cooked potatoes and any kind of cheese. Here was how I made this meal with no recipe to start with. All I knew was that I would use some of my garden kale.
a dash of salt and pepper
3 tbsp. water
1 tsp. olive oil with 1 tbsp. butter
1 Spanish onion, diced
1 garlic clove, minced
1 cup of finely chopped fresh garden kale ( Rinse first, then cut out the tough centre rib before chopping the kale leaves)
1/3 cup sharp cheddar cheese, grated
1 cup cooked leftover potatoes, cut into bite-sized pieces
-In a deep-sided frying pan, heat the olive oil and butter.
-Add the diced onion and saute this for a few minutes, until it becomes translucent. Add the cubes of cooked potatoes. Cook for several minutes, stirring frequently.
-Add the chopped kale leaves and continue to cook over medium heat for about 5 minutes, adding the minced garlic during the last half minute of cooking.
-In a bowl, beat the eggs with the water and salt and pepper.
-Pour them over the kale mixture in the frying pan. Cook as you would for scrambled eggs.
-When the egg mixture is nearly set, sprinkle over top, the grated cheddar cheese.
-Once the cheese begins to melt, turn the frittata to brown both sides slightly.
-Serve with good multi-grain buns or toast for a hearty breakfast or even supper.
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