Kale Frittatas

The kale frittata is a healthy and tasty dish, perfect for a light meal or as an appetizer. Here is the recipe to prepare delicious Italian-style kale frittatas.

Ingredients

• 200 g Tuscan kale
• 4 eggs
• 40 g grated Parmesan
• 1 garlic clove
• Salt, to taste
• Pepper, to taste
• Extra virgin olive oil, to taste

Preparation

1. Clean the Tuscan kale, removing the central stem and the toughest parts. Wash the leaves well and cut them into strips that are not too thin.

2. In a skillet, briefly sauté a garlic clove in extra virgin olive oil. Add the kale strips and cook for about 10 minutes, until softened. If necessary, add a little water to prevent sticking to the pan.

3. In a bowl, beat the eggs with a pinch of salt and pepper. Add the grated Parmesan and mix well.

4. When the kale is ready, remove the garlic clove and add the beaten eggs with the cheese directly into the pan with the kale. Stir to distribute the eggs evenly among the kale.

5. Cook the omelette on one side over medium-high heat until the bottom is golden and the top begins to set.

6. Using a plate or lid, flip the omelette and cook on the other side as well.

7. Cut the frittata into wedges or small portions and serve hot or at room temperature.

Trivia

Tuscan kale, also known as “cavolo toscano” or “kale,” is a vegetable highly valued in Italian cuisine for its bold flavor and nutritional properties. In Tuscan tradition, kale is also the main ingredient in the famous “ribollita,” a rustic and hearty soup.

Are you ready to enjoy your kale frittata!