This frittata is quick and packed with vegetables--perfect for a spring evening, since you can have dinner in no time and still go for a bike ride before it gets dark out. Grated carrots and parsnips cook up speedily and sweetly, tempered by the kale and enveloped in a savory custard of eggs, fresh herbs and sour cream.
2 tablespoons butter
1 carrot, grated
1 parsnip, grated
10 leaves lacinato kale, slivered into fine ribbons
6 eggs, beaten
1 tablespoon sour cream
1 tablespoon minced fresh parsley
1 teaspoon dried dill (or 1 tablespoon fresh, if you have it)
Salt
Pepper
Melt the butter over medium-high heat in a large cast-iron skillet. Add the parsnips, carrots and kale and saute for 5 to 7 minutes, stirring frequently, until the kale is totally wilted. Beat the eggs, sour cream, parsley, dill, salt and pepper in a bowl and pour over the vegetables. Cook on the stovetop for a minute, then transfer the skillet to the broiler and cook for 5 to 7 minutes, until eggs are set and the top is golden. Cut into wedges and serve.
6 comments:
I'm sitting at "work" overhearing a conversation about developing an Iron Chef game and wishing you were here to bust it open. I still want to get you the Gourmet game, but it's kind of traditional. Maybe I'll get it and we can rewrite it?
http://www.foodtimeline.org/index.html
Forgive me. I sit here and need things to do. This is really interesting. Also, it was resolved in 1999 that the state pie of Vermont would be apple.
Gotta love a state with pie priorities :-)
Lots of great recipes with some of my favorite unusual veggies like parsnips, lacinato kale, and green garlic!
Thanks for visiting, Kenny!
Thank you for this great recipe! I cut the kale into fine ribbons, as suggested, then parboiled it for 2 minutes. I also added 1/2 red bell pepper, diced, and 1 garlic clove, through garlic press.
For the last minute under the broiler, I grated sharp cheddar over the top. Delicious!
Yay! Glad you liked it, those sound like great additions!
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