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Kale and Goat Cheese Frittata

Total Time: 40 mins.
Prep Time: 10 mins.
Cook Time: 30 mins.
Serves: 4-6

Ingredients

This frittata is so quick and easy to make. It’s perfect for a light summer dinner.

1 tbsp (15 mL) vegetable oil
2 cups (500 mL) frozen Europe’s Best® Chopped Kale
1 clove garlic, minced
1/2 tsp (2 mL) each salt and pepper, divided
8 eggs
1/4 cup (60 mL) milk
1 tbsp (15 mL) Dijon mustard
1/2 cup (125 mL) chopped roasted red peppers
3 tbsp (45 mL) chopped fresh chives, divided
1/2 cup (125 mL) crumbled goat cheese
1 tbsp (15 mL) chopped fresh parsley

Star Product

Chopped Kale

Directions

  1. Preheat oven to 350°F (180°C). 
  2. Heat oil in 10-inch (25 cm) ovenproof nonstick or cast iron skillet set over medium heat; cook kale, garlic and half of the salt and pepper for 2 to 3 minutes or until kale is heated through and no liquid remains.
  3. Whisk together eggs, milk, Dijon mustard and remaining salt and pepper. 
  4. Stir in red peppers and 2 tbsp (30 mL) of the chives. 
  5. Pour over kale mixture; cook for 3 to 4 minutes or until eggs begin to set around edges. 
  6. Sprinkle with goat cheese.
  7. Transfer skillet to oven; bake for 18 to 20 minutes or until eggs are set and slightly puffed. 
  8. Sprinkle with remaining chives and parsley before serving.