For me, the egg is a constant source of inspiration and sustenance -- it is so humble, so nourishing and so endless in it's variations . . . It's the one ingredient that can be spun in any different direction -- sweet, savory, breakfast, lunch, dinner. Compact, single serving, darling, locally-sourced, delish . . . I could sing its praises all day long. I'm a fiend. You get the jist.

I had a big bunch of kale and Thai basil, right from our garden -- it needed eating, so I whipped these little frittatas up, along with some Yukon potatoes. A perfect leisurely weekend breakfast indeed! It's also a nice make-ahead dish for a brunch, couldn't be any simpler.

Kale Cheddar Frittatas
Serves 6
5 eggs
splash of cream
1/4 c shredded Parmesan cheese
1/4 c chopped good cheddar
5 leaves kale, chopped
little butter for the pan
roughly chopped basil, for garnish

Preheat oven to 400 degrees. Grease muffin pan, or muffin-top pan in my case, with a smear of butter (oil would also be fine). Saute kale lightly, just until wilted, set aside. In a large mixing bowl, put eggs, cheese and cream. Whisk until fully mixed, then add cooked kale. Pour a little of the mixture into each muffin top and bake for approximately 8-10 minutes. Let cool for about a minute before prying the minis out with a spatula. They will puff up slightly, the best right out of the oven. They are also nice room temperature for snacking throughout the day.

1 comment:

  1. oh man, I am so glad your recipes are not SO vegan anymore. i craved a little potato cheese action and some eggy goodness. here it is! (hope that didn't sounds bad)