I love making frittatas for dinner because they are quick, easy, and a great way to use leftovers in a new way. For this frittata with kale, tomatoes, and ricotta, I used leftover sauteed kale, finely chopped, tomatoes from my mom’s garden, plus a little ricotta for a creamy bite, and some chopped parsley for garnish. For dinner, I like to serve it with a side green salad and roasted potatoes.
Frittata with Kale, Tomatoes, and Ricotta
Ingredients
- 6 eggs
- 1 cup chopped sauteed kale
- 1 cup chopped tomatoes
- ½ cup ricotta cheese
- 2 tbsp milk
- sprinkle of sea salt and pepper
- ½ tbsp butter
- ½ tbsp olive oil
- few tbsp finely chopped parsley (for garnish)
Instructions
- Preheat oven to 350.
- Whisk eggs, milk, salt and pepper in a large bowl.
- Heat oil and butter in a 8 inch skillet over medium high heat.
- When the oil and butter mixture is hot, but not burning, add the eggs and lower heat to medium.
- Resist the urge to touch the eggs once they are in - you want them to set.
- Wait a few minutes for the edges to bubble and begin to set, then add the kale, tomatoes, and ricotta in small, scattered spoonfuls.
- Transfer from stovetop to oven and cook for 7 - 10 minutes until eggs are set. To test if the eggs are done, shake the skillet - if the eggs wiggle even a little bit - back in the oven until they are completely set.
- Sprinkle with fresh parsley and cut like a pizza to serve.