Kale and Ricotta Frittata 5 Comments

Jul 19, 2010

The Esalen Kale Salad recipe I made a few months ago is one of the most popular recipes on the site; since then, readers have asked me for recipes that incorporate kale in other ways. It’s no surprise; dark leafy greens such as kale, swiss chard, and mustard greens are becoming more and more popular, and because they’re rich in minerals (like iron), this is a healthy trend.

I combine a pound of lacinato kale with ricotta, fresh eggs, nutmeg, and onions, to create a hearty frittata that’s still soft and airy. The pan-cooked kale is bright in flavor and in color, and works in harmony with the eggs and the ricotta.

Frittata is really the perfect food: it’s lighter than quiche or pizza, but just as satisfying. Traditionally a morning or afternoon meal, I find it’s great for breakfast and brunch, but also for dinner. I recently served it for dinner with mixed greens. And with this recipe, which incorporates the health benefits of kale, you can’t go wrong!

Ingredients

1	large bunch lacinato kale
1	tablespoon olive oil
1	small brown onion, finely chopped
2	garlic cloves, crushed
¾	cup fresh ricotta cheese
6	eggs
½	teaspoon nutmeg
2	tablespoons finely grated Parmesan cheese

Serves

4-6

Prep Time

30 mins

Cook Time

35 mins

Directions

Cut the leaves of the kale from the stems and roughly chop. Heat the oil in a large 9 ½ or 10 ½ inch non stick frying pan, and cook the onion over medium heat for 5 minutes, or until soft.

Add the garlic and cook for a further minute. Add half the kale to the pan, and toss until softened slightly, then add the remaining leaves and cook, stirring regularly, until soft and glossy dark green.

Beat the ricotta in a large bowl using electric beaters until smooth, then add the eggs and the nutmeg, and beat on low until combined. Don’t worry if there are still a few little lumps of ricotta. Stir in the kale mixture and Parmesan, and season with salt and pepper.

Transfer the mixture back into the frying pan, and cook over low-medium heat for 8 minutes, or until set underneath. Before placing in the oven, scrap the edges with the spatula to loosen the sides of the frittata.

Cook the top of the frittata under a hot broiler for 3-5 minutes, or until set. Turn out onto a plate and cut into 8 wedges.