With the addition of ricotta cheese, this frittata is delicious, filling, and packed full of good for you leafy greens such as kale and herbs.

The inspiration

After returning from a farmer’s market trip on a Sunday morning I had a basket full of beautiful kale, leeks and Thai basil. These veggies gave me the inspiration to make a veggie-laden frittata.

Leeks, Kale, and Thai Basil Frittata

Ingredients:

• 1 small bunch curly kale (about 4 cups) chopped
• 2-3 garlic cloves finely chopped
• 1 leek white parts and light green parts finely chopped
• 2 tbsp finely cut Thai basil leaves
• 6 eggs
• 1 cup ricotta cheese
• 2 tbsp butter
• Salt and pepper

Directions:

• Preheat oven to 350 degrees.
• In a pan heat 1 tbsp butter and sauté garlic and leeks until lightly browned. Add kale leaves and cook until kale is tender about 2-3 minutes.

• In another bowl mix together eggs and ricotta cheese. Add salt and pepper to taste and finely chopped Thai basil leaves.

• Pour the egg mixture over the kale leaves. Add a little more butter to the edges of the egg mixture.

• Place pan in the oven and bake for 20-30 minutes until eggs are fluffy and cooked through.  Serve warm right away.

“When it comes to leafy greens, you get a green light to eat as much as you want — that’s how good they are for you!    
Leafy Greens. How Food Affects our Health from Joybauer.com