Thursday, March 13, 2008
Parsnip, Carrot and Kale Frittata
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)
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.