All content copyright Katrina Hall 2008 through 2017

Thursday, March 10, 2016

kale, scallion and sharp cheddar frittata






I think the biggest change going from a solitary, rural living situation, to living in a city with a blended family of grown children and grandchildren is cooking.  Gluten-free and vegetarian, and sometimes vegan meals have to be considered, so I was overjoyed when I found this recipe from Kalyn's Kitchen which, for now, everyone can eat.  She calls it an egg bake, I call it delicious, and the boys call it a frittata.  We primarily use Cabot's Seriously Sharp cheddar cheese, so I used that instead of mozzarella.  I added a few more eggs, because the egg mixture seemed a little scanty in the baking dish, but most of the recipe is Kalyn's.  (I also used a lower baking temperature because it's my habit when cooking eggs.)  And her addition of Spike as a seasoning was delicious, rather than my usual kosher salt, pepper, and dried or fresh herbs.  Total winner, all around.


kale, scallion, and cheddar frittata:

1 medium bunch fresh kale, stripped from stems and sliced - when I measured it came to      4 cups packed raw kale
2 tablespoons sweet olive oil or soft butter (for the dish)
1 1/2 - 2 cups grated extra sharp cheddar cheese
4 scallions (green onions) sliced
10 large eggs
1 teaspoon Spike seasoning
(optional: 2 teaspoons fresh minced dill)

Preheat oven to 350F.
Use your fingers to butter or oil a glass baking dish - mine was 9x13 inches.

Briefly cook the kale in a few inches of water until wilted.  Drain and set aside.

In a mixer bowl, add the eggs and beat briefly, then add the scallions, Spike seasoning, dill, and cheese.  Fold in the drained kale.

Pour the mixture into the dish, patting in evenly with your (clean) fingers or a spatula.

Bake for 30 minutes, remove to cool before cutting into squares.


                                 

One surprising thing about Minneapolis are the wild squirrels and bunny rabbits - they are everywhere, eating bushes and gardens.  I wondered why there were so many hostas here - it's one of the few things they don't eat.  I saw this little fellow leap up and cross to the house next door along the fence two feet away from me.  Bold little critters!










4 comments:

Kalyn Denny said...

So glad you enjoyed it!

La Table De Nana said...

I can see the cabot kicking it up..I love mozzarella but it is not the most flavorful..
how rich your life must be:)
Katrina..I hate squirrels now we have so many!!

katrina said...

Kalyn - fabulous recipe, and as you see, it was a big hit! Many thanks!

katrina said...

Nana - like you, I love good, soft mozzarella for certain things, like melted mozzarella and tomato sandwiches, but the Cabot extra sharp is ALWAYS in the fridge!

At my NH house, I ended up filling the bird feeder with safflower seed, simply because the squirrels hate it! It worked!