Matt and Heather move into the kitchen with Natalie Kenny Marquez, Directory of Urbana’s Market at the Square, and Maria Ludeke from Creative Health to prepare a frittata using kale, goat cheese, and eggs.
2 Cups chopped kale
1 Garlic clove, thinly sliced
3 Tbsp olive oil
1/4 tsp Red pepper flakes
8 Large eggs
1/4 tsp Salt
1/2 tsp Dried thyme
1/4 Cup goat cheese, crumbled
Dash of ground black pepper
1. Preheat the oven to 350 degrees F
2. Remove the leaves from the kale ribs. Wash and dry the leaves and cut them into 1/2-inch-wide strips
3. In a 10-inch nonstick skillet, cook the garlic in 1 Tbsp of olive oil over medium-high heat for 30 seconds. Add the kale and red pepper flakes and cook until wilted: 1 to 2 minutes
4. In a medium bowl, beat the eggs with the salt and pepper. Add the kale and thyme to the egg mixture
5. Using a 12-muffin tin, use the remaining 2 Tbsp of olive oil to grease 8 of the cups (you can also use non-stick spray if you’d prefer)
6. Divide the egg mixture into 8 of the cups
7. Sprinkle the tops of each cup with goat cheese crumbles
8. Bake until set in the center, of 25-30 minutes
9. The frittatas are best eaten warm from the oven or within the next day. Leftovers can be kept refrigerated and reheated for up to a week.
The recipe is sourced from The Kitchn at http://www.thekitchn.com.
Visit Urbana’s Market at the Square for more information and ideas.