Kale Frittata

A few months ago I purchased the All Clad 12 inch skillet based on Cook's Illustrated recommendation. Well, I recommend it too. It's wonderful. Omelets are super tender, fonds develop. Not only can you use it on the stove but you can use it in the oven too. I've been struggling for years to make frittatas by flipping them but inevitably half the contents slide onto my kitchen floor! Big mess. So I was very excited to try this skillet out in the oven. I bought it on sale for $90 in the New Year at Sur la Table; it usually goes for $135.

I found this recipe in Mark Bittman's How to Cook Everything: Simple Recipes for Great Food.

Time: 30 minutes or so

Ingredients

-2 T butter or olive oil

- 5 or 6 eggs

-1/2 cup freshly grated Parmesan or other cheese

-Salt and freshly ground pepper

-Minced parsley leaves for garnish

1. Preheat oven to 350 degrees.

2. Place the butter or oil in a medium-to-large ovenproof skillet, preferably non-stick, and turn the heat to medium. While it's heating, beat together the eggs, cheese, salt and pepper. When the butter melts or the oil is hot, pour the eggs into the skillet and turn the heat to medium low. Cook, undisturbed for about 10 minutes, or until the bottom of the frittata is firm.

3. Transfer the skillet to the oven. Bake, checking every 5 minutes or so, just until the top of the frittata is no longer runny; 10 to 20 minutes more. Garnish and serve hot or at room temperature.

So this is the basic frittata. If you want to add a vegetable like kale, Bittman suggests adding one cup chopped kale or other green. I find kale is a little tough so I recommend sauteing the kale in olive oil and shallots until it is wilted a bit. Then proceed with step 2 above.

Also, do check the eggs every 5 minutes. I did not read that instruction and looked at frittata after 10 minutes, and it was done and may be on the dry side. So watch carefully, and enjoy!

Simple, easy and healthy.