photo by Ty Mecham
I’m always amazed at how much a big, bushy bunch of kale can cook down, and it’s even more impressive when folded into this veggie-rich frittata. Pepitas are a crunchy surprise in each slice of this breakfast skillet dish, while the mix of two of my favorite cheeses (cheddar and manchego) add creaminess and nuttiness.
Serves 4
Ingredients
3 tablespoons avocado oil or other neutral oil
1 bunch kale, stems removed and thinly sliced
1 shallot, diced
3 garlic cloves, peeled
2 teaspoons kosher salt, divided
3/4 teaspoon ground black pepper, divided
1/4 cup pepitas
12 eggs
1/2 cup milk
1 cup manchego, grated
1 cup cheddar cheese, grated
1/2 cup fresh parsley, loosely packed and chopped
10 sprigs fresh thyme, removed from stems
Directions
Heat the oven 350°F.
Heat 2 tablespoons oil in a cast-iron skillet over medium heat, Add shallots and cook until slightly softened, 1 to 2 minutes. Add garlic and stir until fragrant, about 1 minute. Add kale, carefully folding it into the shallot and garlic until thoroughly wilted, about 5 minutes. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Push kale to one side of the skillet, and then add pepitas. Toast, stirring constantly, for about 30 seconds until slightly fragrant, then stir into the kale. Remove from heat and set aside.
Add eggs and milk to a large bowl. Whisk until smooth, then stir in the manchego, cheddar, parsley, thyme, and remaining salt and pepper. Fold in the kale and pepitas mixture.
Return the skillet filled with greens mixture to the stove over medium heat. Add remaining oil and swirl to coat. Add egg mixture and cook, using a spatula to scrape along the bottom and edges of the pans as curds form and the frittata begins to set, about 5 minutes. Transfer skillet to the oven and bake until the center is just barely set, 20 to 25 minutes.
Remove skillet from the oven and let rest for about 5 to 10 minutes before cutting and serving.