A little about this dish
Experience the rustic flavors of Italy with a contemporary twist! This recipe combines the earthy taste and vibrant health benefits of kale with traditional Italian ingredients like garlic, parmesan, and prosciutto. The star of the dish, Kale, is a nutrient-dense, leafy green that will bring a hearty depth to your brunch.
Ingredients (for 2)
- Roughly chopped kale — 1 Cup — washed and dried
- Large eggs — 4
- Cloves of garlic — 2 — minced
- Slices of prosciutto — 4
- Grated parmesan cheese — 1/2 Cup
- Red pepper flakes — 1/2 Teaspoon
- Extra virgin olive oil — 2 Tablespoons
- Salt — 1/4 Teaspoon
- Black pepper — 1/4 Teaspoon
Preparation
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Step 1 — 🌡️🔥⏲️Preheat your oven to 375°F (190°C).
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Step 2 — 🍳🧄🌶️Heat a tablespoon of oil in an oven-safe skillet over medium heat. Add garlic and red pepper flakes. Cook until fragrant for about 2 minutes.
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Step 3 — 🥬🧂🍳Add kale to the skillet, season with salt and pepper. Cook until wilted for about 2 minutes.
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Step 4 — 🥚🧀🍳Whisk together eggs and parmesan cheese in a bowl. Reduce heat to low and pour egg mixture into the skillet, making sure the kale is evenly distributed.
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Step 5 — 🍳⏲️🔥Cook the mixture for 2-3 minutes until the edges set. Then transfer the skillet to the preheated oven. Bake for 8-10 minutes or until the top is set.
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Step 6 — 🍳🥓⏲️While the frittata is baking, heat a small skillet over medium-high heat. Add prosciutto slices and cook until they're crisp. It should take about 2 minutes on each side.
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Step 7 — 🍳🥓✂️Remove the frittata from the oven and let it rest for a few minutes. Top the frittata with crispy prosciutto. Cut into wedges and serve with a drizzle of extra virgin olive oil.
A final fox tip
Pro tip: If you're feeling adventurous, try adding a dollop of fresh ricotta on top of your frittata right out of the oven. Prefer a vegetarian version? Simply skip the prosciutto and you're all set. Get your kids involved by letting them whisk the eggs or toss the kale. It's never too early to introduce them to the joy of cooking!