It was coming to the end of my CSA week, and I still had a fair amount of kale and asparagus left. So, I searched the web for kale and asparagus recipes and came up with an idea for a frittata. I was super-excited (Frittata!?! Why didn't I think of that?!?), especially because my dad makes amazing frittatas and I love them.
A frittata is sort of in between an omelet and a quiche. And my version, as usual, omits the egg yolks.
1/2 onion, chopped
1 cup kale, chopped
1/2 cup asparagus, chopped
1 teaspoon olive oil
10 egg whites
1/4 cup feta cheese
Turn on the broiler so the oven has a chance to heat.
Put the olive oil into a pan on the stovetop THAT CAN LATER GO INTO THE OVEN.
Heat the olive oil over medium-high heat and then add the onion.
After a few minutes, add the kale, so it can wilt.
When the kale is wilted and the onions are starting to brown, add the asparagus, eggs, and feta. Give it all a quick stir at the start so that the ingredients are evenly distributed, but then DON'T TOUCH IT AGAIN. You want the eggs to set, not scramble.
When the eggs are starting to set along the edges of the pan (the eggs should be about 2/3 cooked, but still runny on top), remove the pan from the stove top and put it in the oven under the broiler. Watch it carefully from here. You want the frittata to puff and brown, but not burn. You can check to see if the eggs are set by wiggling the pan (if it still wiggles, they're not set). When you think the eggs are fully set (no wiggle!), put a knife through the frittata to make sure it comes out clean. If it does, you'll know the frittata is set all the way through.
Remove the pan from the oven and allow it to cool for about ten minutes. Then, run a knife around the edges to loosen the frittata and then, carefully, using the knife and a spatula, remove it from the pan and onto a plate.
You can slice it up like a pizza for serving. It's protein and vitamin packed, and excellent with a side of green salad!