Kale can be used in many egg-based dishes (omelets,
quiches, frittatas) where Swiss chard or spinach are called for.
These three green vegetables are a powerhouse of nutrition.
79 ml (1/3 cup) shredded Parmesan cheese, plus additional as
237 ml (1 cup) cooked kale (or Swiss chard or spinach), finely
chopped and drained
118 ml (1/2 cup) finely chopped cooked potatoes (optional)
Salt and pepper, to taste
15 ml (1 tablespoon) olive oil
1 small onion finely chopped
1. Beat the eggs in a bowl, stir in 79 ml (1/3 cup) of the
cheese, greens and cooked potatoes (if desired). Season
with salt and pepper.
2. In a 20 cm (8-inch) skillet heat the olive oil, lightly sauté the
onion, then pour in the egg mixture. Swirl the pan with a
spatula until the mixture is set. Lift the pan from side to side
to let the uncooked egg run underneath.
3. When the eggs are almost set, put the pan under the broiler
to cook the top for 1-3 minutes. Watch carefully! Sprinkle
with additional Parmesan, cut into wedges and serve at
Kale (Swiss Chard or Spinach) Frittata