The sweet caramelized onions along with the buttery flavor of the red kale make this frittata great for any time of the day. You can serve it for breakfast along with toast or for lunch/dinner with a fresh salad. To lighten it up, you can switch out 4 eggs for egg whites. The popularity of kale is on the rise due to its health benefits. Filled with antioxidant-rich vitamins A, C and K and plenty of minerals, this is one vegetable you want to keep in your diet.
Recipe yields 6 servings
1 1/2 tbsp unsalted butter
1 large yellow onion
1 bunch red kale (about 6-7 cups)
8 large eggs
1/2 cup shredded Parmigiano-Reggiano cheese
Salt & freshly ground black pepper, to taste
Preheat the oven to 400F degrees. Start off by thinly slicing your onions.
Add the onions and butter to a warm cast iron skillet set to medium heat. Once the butter has melted, stir the onions to coat. Cook slowly and allow to brown until nicely caramelized.
In the meantime, wash the kale and dry it off. Cut off the stems and chop into 1/2" pieces. Slice the leaves into thin ribbons. Once the onions are nicely browned, remove from the pan and set aside. Add the kale to the pan and cook 2-3 minutes until wilted.
In a medium bowl, whisk together the eggs, shredded cheese, some salt and a little pepper.
Once the kale has wilted, pour the egg mixture into the pan and top it off with the reserved onions.
Cook for 5-6 minutes until the edges begin to set but the top is still watery. Remove the stove and place in the oven for an additional 5-6 minutes to allow the top to set.
Remove from the oven and cut into slices. Serve alongside toast at breakfast or a fresh greens salad for lunch. Enjoy!