Are you looking for a quick, healthy, and incredibly flavorful dinner option? Look no further! This leek and kale frittata is the perfect solution for busy weeknights. Packed with nutrients and bursting with fresh flavors, it's a delicious dish that's surprisingly easy to make. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is guaranteed to become a staple in your healthy meal rotation. This simple recipe transforms humble leeks and kale into a truly satisfying and impressive meal. Let's get cooking!
Ingredients:
- 1 tablespoon olive oil
- 2 leeks, thinly sliced and washed thoroughly (removing all sandy bits is key!)
- 5 cloves garlic, minced
- 1 bunch kale, stems removed and chopped
- 8 large eggs
- 1/2 cup milk or cream (for extra richness)
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup crumbled feta cheese, sun-dried tomatoes, or other favorite vegetables
Instructions:
Step 1: Sauté the Leeks and Garlic: Heat the olive oil in an oven-safe skillet (cast iron works best!) over medium heat. Add the leeks and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Wilt the Kale: Add the chopped kale to the skillet and cook until wilted, about 3-5 minutes. Season with salt and pepper.
Step 3: Whisk the Eggs: In a large bowl, whisk together the eggs, milk (or cream), and Parmesan cheese. Season with salt and pepper to taste.
Step 4: Combine and Bake: Pour the egg mixture over the leeks and kale in the skillet. If using any optional ingredients like feta or sun-dried tomatoes, sprinkle them evenly over the egg mixture now.
Step 5: Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the frittata is set and lightly golden brown.
Tips for the Best Leek and Kale Frittata:
- Washing Leeks: Leeks are notorious for hiding grit. Be sure to thoroughly wash and rinse them under cold running water, separating the layers to remove any trapped sand.
- Don't Overcook the Kale: Overcooked kale can become mushy. Aim for wilted but still slightly vibrant green leaves.
- Oven Temperature: Keep a close eye on your oven. Baking times may vary depending on your oven. Start checking for doneness around the 20-minute mark. A toothpick inserted into the center should come out clean.
- Get Creative with Add-ins: Feel free to experiment with different vegetables or cheeses. Mushrooms, spinach, bell peppers, and goat cheese would all be delicious additions.
Variations:
- Spicy Frittata: Add a pinch of red pepper flakes to the egg mixture for a spicy kick.
- Vegetarian Frittata: Add cooked chickpeas or lentils for extra protein.
- Herby Frittata: Stir in fresh herbs like thyme, rosemary, or chives before baking.
Nutritional Information (per serving, approximate):
This recipe makes approximately 6 servings. Nutritional information will vary depending on specific ingredients used. However, a general estimate per serving would be around:
- Calories: 150-200
- Protein: 10-12g
- Fat: 10-12g
- Carbohydrates: 5-7g
This leek and kale frittata is a fantastic example of healthy and delicious homemade cooking. It's a quick dinner idea, perfect for busy weeknights, and a great way to enjoy the best recipes using simple, fresh ingredients. It's also a great option for meal prepping – simply store leftovers in the fridge for a quick and easy lunch or dinner later in the week. Enjoy!