Kale & Leeks Frittata Recipe
A delicious Italian Style Egg Omelette Recipe, made using Kale and Leeks which is then loaded with cheese. This is a delicious breakfast specialty but because it is usually so loaded and wholesome with veggies, cheese and other toppings of your choice, it is fit to be a meal and can be made for brunch, lunch, or dinner too.
Kale & Leeks Frittata Recipe is an Italian dish made with egg and cheese, similar to omelette but usually loaded with cheese and vegetables or meat and typically half-cooked on the stovetop and finished off with a quick bake in the oven. This is a delicious breakfast specialty but because it is usually so loaded and wholesome with veggies, cheese and other toppings of your choice, it is fit to be a meal and can be made for brunch, lunch, or dinner too. In this recipe, kale and leeks are used. They make a great combination, especially with some good quality cheese to complement the greens.
Serve the Kale & Leeks Frittata along with buttered toast, Mulled Apple Juice and fruits to make a wholesome breakfast.
You might also like more wholesome breakfast recipes like:
- 4 Whole Eggs , beaten
- 1/3 cup Parmesan cheese , grated
- 1/2 cup Provolone Cheese , grated
- 1/2 teaspoon Fresh Thyme leaves
- 1/4 teaspoon Dried oregano
- 1 Leek , white and green parts chopped small
- 1 tablespoon Olive Oil
- 1 clove Garlic , minced
- 1 Onion , finely chopped
- 1/4 cup Ricotta Cheese
- 1/2 cup Kale , chopped (or spinach)
- Salt and Pepper , to taste
How to make Kale & Leeks Frittata Recipe
To begin making the Kale And Leeks Frittata, in a medium bowl add eggs, parmesan cheese, provolone cheese, thyme, oregano, salt, pepper whisk well until fluffy and keep aside.
In a cast iron skillet heat oil, add garlic and onions and saute them until golden brown and the onions will have a slightly caramelised flavor and smell.
Once done, add chopped leeks (white part) and cook until soft and tender. This will take about 5 minutes.
Once the stems have softened, add leeks greens and kale or spinach. Sprinkle some salt and allow the leaves to cook through until all most of the moisture released while cooking is evaporated.
Pour in the egg and cheese mixture to this. Swirl to spread the egg into the kale and leek mixture, so it spreads to the entire base of the pan.
Cook the frittata for 7 minutes or until the edge is just set. Add the ricotta cheese on the top and cover with a lid and cook until eggs are puffed up. Once cooked through from the top and the frittata is puffed up, turn off the heat and serve.
Serve the Kale And Leeks Frittata along with buttered toast, Mulled Apple Juice and fruits to make a wholesome breakfast.
Born in Kerala and brought up in Chennai. Divya is big fan of street foods and die hard fan of Pani Poori. She loves cooking for her hubby and he never insists for anything specific, never complains, never troubles. "When you have a hubby like that, you will always want to treat him with good food :). " This was how her passion for cooking evolved and now she is an expert. Divya derives inspiration from her friends, fellow food bloggers and that has made her an avid blogger herself. She blogs at Dishing with Divya