I’ve coveted those double fritatta pans showcased in upper echelon cooking stores a lot over the years, mostly, merely, because I always wanted to make the delicious-looking food that always seems to come out of them. Thankfully with this recipe, I realized that those special pans aren’t necessary. At all. In the very least. No way, no how. All they mean, despite them being very nice pans, I’m sure, is that someone did a hell of a marketing job.

Now, let’s get on with making a delicious fritatta with the pans we already have. Get out your deepest 10-12 inch skillet (mine has about 2-inch sides) and gather up some eggs, kale (yummmm), onion and pepperoni or salami. If you prefer no meat, maybe add some other veggies like red bell pepper.

It’s a lot of eggs, but that’ OK, cuz it’s gonna taste amaaazing. The original recipe calls for a very small amount of cheese, so we upped it in both the egg mixture and later for on top. We can’t help it. It’s cheese.

Oh yeah - don’t forget to prep all the goodness that goes along with the eggs! I was actually really surprised at how well the pepperoni and kale goes together.

So after the onions, kale and pepperoni are shown how to have a good time, introduce the egg and cheese mixture, stirring well before allowing it all to cook for a few minutes and set.

More cheese is sprinkled on top and then it’s time to broil! Good thing, too, cuz your stomach is getting a little frantic by this point.

This was a lot easier to remove from the pan than we thought it would be. We let it cool for several minutes, then gently began to wedge a spatula under it, rotating the spatula around as necessary to unstick as much as possible - because it did stick some in spite of the nonstick pan - as slowly as possible, to slide it out of the pan. It holds up very well and in no time we were plating some seriously wonderful food and every bit as delicious-looking as what we’ve seen in those cooking catalogs.

Yes, this is a lot like a quiche, so if you’re a fan of those, this is likely to float your breakfast boat as well. Heck, even your dinner one. This one you can be assured of some healthful benefits with all that lovely kale in it, and the pepperoni adds a nice kick in flavor. It’s super easy to make the morning (or evening) you want to have it. The only thing else I can think of to say is I want to make it again as soon as possible. Cannot. Wait.

Kale Fritatta

slightly adapted from from My Kitchen in the Rockies

Prep Time: 15 minutes Cook Time: 20-25 minutes Level: Easy Serves: 4

• 8 large eggs
• 1/2 cup freshly grated Pecorino Romano or Parmesan cheese, divided
• ¼ teaspoon coarse kosher salt
• ¼ teaspoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, thinly sliced
• 1 bunch Kale or Red chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped
• 2-3 ounces pepperoni or thinly sliced Italian spicy salami, cut into ½-inch pieces (about ⅔ cup)
• 1 garlic clove, minced

Preheat broiler.

Whisk all the eggs, 1/4 cup cheese, ¼ teaspoon salt, and ¼ teaspoon pepper in large bowl.

Heat olive oil in medium nonstick broiler-proof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes.

Add Kale/ Red chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Sauté until any liquid in skillet evaporates. Increase heat to medium-high; add salami and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1/4 cup cheese over top.

Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute.

Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.

Notes:

Ours did need a little longer under the broiler, probably about 5-6 minutes.

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