Frittatas are quick, easy, and a simple salad or cooked vegetable turns them into a well-rounded meal. Or serve this filling, flavorful recipe with a side of fruit for a lovely breakfast or brunch.
Frittatas truly are fast food. A quick saute, five minutes in the oven, and you have a great meal.
Frittatas are flexible too. Don’t have kale? Use broccoli, spinach, or Swiss chard.
No Parmesan? Add cheddar or Asiago in its place. Bacon or prosciutto could replace the pancetta, or eliminate it entirely for a vegetarian option.
A mere two ounces of pancetta and one-third cup of Parmesan provide a sizable flavor punch, and the bulk of this meal is made up of protein-rich eggs and nutrient-dense vegetables.
For a balanced dinner, serve with a simple green salad, perfectly baked potato, or sweet potato fries. In season, a side of sliced, vine-ripened tomatoes with a drizzle of balsamic vinegar is as delightful as it is easy.
Of course, frittatas need not be served for dinner alone. Fruit makes a wonderful accompaniment for breakfast or brunch, and leftovers are a delicious lunch the next day.
For a completely different spin, create an antipasto platter by cutting the frittata into bite-size pieces. Serve on a platter along with your favorite cured meats, cheeses, marinated artichokes, red peppers, mushrooms, and toasted crostini. It’s a crowd-pleaser at any party–colorful and most delicious!
- 8 eggs
- 1 tablespoon milk
- Kosher salt and freshly ground pepper
- 2 ounces diced pancetta
- 6 ounces kale, stems finely diced and leaves chopped
- 1/3 cup chopped onion
- 1 tablespoon olive oil
- 2 tablespoons pine nuts
- 1/3 cup Shredded Parmesan Cheese (more for garnish, if desired)
Preheat the oven to 425 degrees F. In a medium bowl, whisk together the eggs, milk, and a pinch or two of salt and pepper. Set aside.
In a 10-inch non-stick frying pan, cook the pancetta over medium heat until it starts to brown, about 2-3 minutes. Add the kale stems and onion and cook, stirring occasionally, until tender, 2-4 minutes more. Add the kale leaves and another pinch of salt and pepper, cover, and cook until leaves begin to wilt, about 2 minutes.
Uncover the pan, reduce the heat to medium-low, and add olive oil. Pour in the egg mixture and pine nuts and cook, stirring gently, until the eggs begin to set but do not begin to scramble. When the eggs are just set, stir in the Parmesan and cook 2-3 minutes more or until the eggs begin to set around the edges. Transfer the pan to the oven and bake until the eggs are just set in the middle, about five minutes. If desired, broil one minute, watching closely, to brown lightly on top.
Garnish with a few shavings of Parmesan and serve warm or at room temperature.