Fontina Kale Mini-Frittata
Fontina Kale Mini-Frittata might be a good recipe to expand your main course recipe box. This gluten free, lacto ovo vegetarian, primal, and ketogenic recipe serves 1 and costs $2.25 per serving. One serving contains 475 calories, 31g of protein, and 35g of fat. 81 person have made this recipe and would make it again. A mixture of eggs, fontina cheese, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a reasonably priced recipe for fans of Mediterranean food. It is brought to you by Sumptuous Spoonfuls. From preparation to the plate, this recipe takes around 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is amazing. Similar recipes are Ham and Fontina Frittata, Arugulan and Fontina Frittata, and Frittata with Asparagus, Tomato, and Fontina.
Servings: 1
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
2 eggs
1/2 - 2/3 cup shredded Fontina cheese (or other good melt-y cheese)
1 cup kale leaves, roughly chopped
1 teaspoon olive oil
Salt & Pepper to taste
1 Tablespoon Sundried Tomato Pesto (recipe here)
Equipment:
whisk
bowl
mixing bowl
frying pan
sauce pan
Cooking instruction summary:
In a small bowl, whisk the eggs, sprinkle with salt & fresh-ground pepper, then whisk in the sundried tomato pesto until well mixed. Put the kale leaves in a small mixing bowl, drizzle olive oil over, then "massage" the oil into the leaves.This softens the kale. Put the kale in a frying pan or small saucepan with a teaspoon or two of water, cover and cook over medium heat for about 5 minutes, stirring occasionally, or until wilted.Rub a bit of olive oil over the bottom and sides of a mini-skillet pan, add the kale, then pour the eggs over top. Sprinkle with the cheese. Cover and heat over medium-low heat for about 10 minutes or until the cheese is melted and the eggs are set. Sprinkle with snipped green onion and enjoy!
Step by step:
1. In a small bowl, whisk the eggs, sprinkle with salt & fresh-ground pepper, then whisk in the sundried tomato pesto until well mixed.
2. Put the kale leaves in a small mixing bowl, drizzle olive oil over, then "massage" the oil into the leaves.This softens the kale.
3. Put the kale in a frying pan or small saucepan with a teaspoon or two of water, cover and cook over medium heat for about 5 minutes, stirring occasionally, or until wilted.Rub a bit of olive oil over the bottom and sides of a mini-skillet pan, add the kale, then pour the eggs over top. Sprinkle with the cheese. Cover and heat over medium-low heat for about 10 minutes or until the cheese is melted and the eggs are set. Sprinkle with snipped green onion and enjoy!
Nutrition Information:
covered percent of daily need
