Kale & Parmesan Frittata

Recipe courtesy of Tiffani Thiessen

Ingredients

2 tablespoons olive oil
4 cups roughly packed Kale, chopped
1 small Red onion, thinly sliced
2 garlic cloves, minced
1/4 cup whole milk
1/2 cup parmesan
1 teaspoon dijon mustard
8 eggs
Salt & pepper to taste
fresh dill for garnish

Directions

Preheat oven to 400 degrees.

In a large pan heat olive oil over medium heat. Add onions and kale and saute until the kale is tender and the onions are starting to caramelize; about 5-7 minutes. Then add garlic and cook until fragrant; about a minute. Remove from heat and set aside to slightly cool.

In a medium bowl, whisk together milk, dijon, eggs, salt and pepper. Then add parmesan and combine. Once your kale and onions have cooled slighly, add to the egg mixture and stir. Pour into a lightly greased 10-inch skillet and bake for 25-30 minutes, or until the eggs are set and the frittata is golden brown. Garnish with dill and more parmesan cheese.

Serves 4-6

Photography by Jen Lover