A frittata perfect for the cold fall months - comforting kale, sweet tomatoes and healing turmeric make for a perfect compliment to the egg, while a salad of radish, arugula and carrot bring an earthy spice to the dish.
As a kid, the frittata was one of the first dishes I cooked. The chef in my elementary school taught me how to prepare a classic Spanish tortilla. The basic principal is to cook the egg a bit and then throw it in the oven to continue cooking. As it cooks, the steam expands the egg allowing to be airy and delicious. Over the years, I have always enjoyed cooking fritattas as they are easy, impressive and absolutely delicious. I encourage you to follow this recipe or make your own! Follow your instinct and see what happens. Enjoy in good health.
Another amazing collage by Inas Alsoqi - Inastart.com
Serves 5
Equipment
Non-stick pan, rubber spatula, 2 mixing bowls, 1 whisk, knife, mandoline, cutting board
Ingredients
Eggs - 6 each
Kale - 1/2 cup sauteed
Cherry Tomato - 1/2 cup cut in half
Turmeric - 1' root graded over top OR 1 tsp powder
Olive Oil - 1 tbsp
Salt and Pepper - to taste
Salad
Arugula - 2 cups
Radish - 3 each sliced
Carrot - 1 each sliced
Lemon juice - 1/2 juiced
Olive Oil - a drizzle
Salt and Pepper - to taste
Method
Preheat the oven to 350 degrees F.
Wash and stem kale. Chop the kale into bite sized pieces. Heat a pan over high heat, add a drizzle of olive oil and saute kale till wilted. About 2 min. Remove from heat.
Prepare the rest of the vegetables. Slice the tomato, radish and carrot. **I like to cut the carrot at a bias so it is long and skinny! you can use a peeler to make ribbons too!** Place radish, carrot, arugula in a bowl and reserve for later.
Place a non-stick or cast iron skillet over medium high heat and add the olive oil. Crack and beat eggs. When the oil is hot add the eggs and stir in the tomato and kale. Season the eggs with salt and pepper.
Constantly stir until the egg starts to firm up. When still runny but partially cooked, put the pan in the oven and cook until the egg pulls away from the side of the pan. About 6 or 7 min. Pull the pan out and give it a shake. The frittata should be loose from the bottom and hold its shape. Remove from pan. Sprinkle with the turmeric powder, or grate it with a micro plane if you are using fresh turmeric! Let cool for 5 min and cut.
Dress the salad or arugula, radish and carrot with the lemon juice, olive oil, salt and pepper! Place on top of the frittata and serve!