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
