This week, with Halloween candy being the top attraction, The Sylvia Center chose to make something with our Hudson Family Class that’s healthy and filled with vegetables. This recipe utilizes the bounty of the season, incorporating fresh kale that is still popping up at local farmstands, and plenty of onions that were harvested earlier in the season and kept in storage. Make the recipe as a large frittata for a stunning presentation, or individual cupcake frittatas that are perfect for grab-and-go breakfast or to pack for lunch.
Reinvent leftover vegetables, poultry, sausage, ham, or even ground meat by incorporating it into this dish. Serve with a green salad and some warm whole-grain bread for a filling and healthy dinner. We chose a nice sharp cheddar but swiss, gruyere, gouda or parmesan would work nicely. Whatever vessel you choose to make your frittata in, be sure to generously coat it with cooking spray to ensure it doesn’t stick. Enjoy this versatile and seasonal dish for dinner tonight, breakfast tomorrow or lunch later in the week.
Kale, Caramelized Onion and Cheddar Frittata
12 large eggs
⅓ cup milk
2 large onions, diced
2 bunches kale, chiffonade
1 cup grated sharp cheddar cheese
2 tablespoons olive oil
1. Preheat the oven to 350˚F.
2. Generously spray two muffin tins or 1-12” oven-safe skillet or cast iron pan with cooking spray.
3. Beat eggs and milk until frothy. Add 1 teaspoon salt and pepper to taste.
4. In your prepared 12” pan or a large sauté pan over medium-low heat, sauté the onions in olive oil until caramelized or light brown, about 20 minutes. Add the kale to the onions and cook until tender and wilted, about five minutes.
5. If making one large frittata, add egg mixture and cook until edges begin to set and pull away from the pan. If making muffins, portion the kale-onion mixture into each of the prepared muffin cups. Add egg mixture to each cup, filling about ⅔ of the way full.
6. Sprinkle with cheese.
7. Bake for about 20 minutes or until eggs are fluffy and firm.
A large frittata can be cut and served directly from the pan. For muffins, allow to cool for about 5-10 minutes before removing from pan.