Kale, Zucchini and Goat Cheese Frittata
Kale, Zucchini and Goat Cheese Frittata
INGREDIENTS
- 10 eggs (or 6 eggs and 5 egg whites)
- 1 tsp. salt
- 1 1/2 Tbs. unsalted butter
- 2 small zucchini, sliced 1/8 inch thick
- 1 cup kale, stems removed and chopped
- 2 Tbs. fresh oregano leaves
- 2 tsp. chopped fresh flat-leaf parsley, plus more for garnish
- 4 oz. goat cheese, crumbled
- Arugula Salad Recipe – Below
DIRECTIONS
In a bowl, whisk together the eggs and 1/2 tsp. of the salt. Set aside.
In a frittata pan over medium heat, melt 1 Tbs. of the butter. When it foams, add the zucchini and kale and sprinkle with the remaining 1/2 tsp. salt. Sauté for 30 seconds. Add the oregano and the 2 tsp. parsley and cook for 30 seconds.
Add the eggs and, using a rubber spatula, quickly and lightly stir the eggs in a small circular motion to combine them with the vegetables. Using the spatula, gently lift the cooked edges to allow the uncooked eggs to flow underneath. Sprinkle the cheese on the frittata; do not stir. Reduce the heat to low and cook, without stirring, 4 to 5 minutes more.
Meanwhile, in another frittata pan over medium heat, melt the remaining 1/2 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Reduce the heat to low and cook, covered, for 3 minutes. Remove the top pan and continue cooking until the eggs are set, about 5 minutes more. (You can also just take your first pan and place it in a preheated 400 degree oven until the eggs are cooked through and the cheese is melted.
Using the spatula, loosen the edges of the frittata and gently slide it onto a plate. Garnish the frittata with parsley. Serve with the arugula salad. Serves 8 to 10.
Arugula Salad: 1 garlic clove, minced to a paste, Pinch of lemon zest, Juice of 1/2 lemon, Pinch of dry mustard, 1 Tbs. white wine vinegar, Pinch of sugar, 1/2 tsp. salt, plus more, to taste, Freshly ground pepper, to taste, 3 Tbs. olive oil, 5 oz. arugula
In a small bowl, whisk together the garlic, lemon zest, lemon juice, mustard, vinegar, sugar, the 1/2 tsp. salt and pepper. Slowly drizzle in the olive oil, whisking constantly. Adjust the seasonings with salt. In a salad bowl, combine the arugula and the vinaigrette and toss well. Serve immediately. Serves 8 to 10.
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