Look at that.
I made you breakfast, lunch, or dinner.
Eggs are my favorite cure-all any time of the day. They make a salad, a piece of toast or leftovers into a meal. In short, eggs are always appropriate. Which is, uh, more than I can say for myself.
We love a good egg around here. Cheap and wholesome, they ensure that a vegetable-based dinner will be satisfying for both Fabes and I. Best of all, a perfectly poached or over-easy egg will take a bowl of creamy polenta, pasta or risotto into decadent-town.
This frittata was a surprising hit. Garlic-y kale, salty feta and the gratifying pop of green peas is super simple, and my kind of perfect. It’s got greens, protein and some excellent flavor.
I used marinated feta, which has been my favorite thing since I discovered it a little over a year ago. When we moved to Sydney, I struggled to find the perfect feta. Some were too hard and rubbery, others had the texture right, but were lacking flavor. Then I found all these fancy-looking tubs of feta marinated in olive oil and a variety of different things like chili or garlic or thyme and preserved lemon. Obviously I needed to collect them all.
I love the garlic and herb marinated version – it adds the perfect amount of oomph to anything you scatter it on.
Today I bring you some eggs with oomph. Enjoy!
Kale, Pea and Feta Frittata
Notes: I mention using 4-5 eggs below. It really depends on the size of your pan – I started with 4 and ended up adding another, just to fill it out a little more. And, of course, the recipe can be doubled or tripled for a larger pan and more people.
- olive oil
- 1 clove of garlic, minced or finely chopped
- 1-2 handfuls of shredded kale
- 1/4 cup frozen peas, thawed
- 4-5 eggs, lightly beaten
- 2 tablespoons crumbled marinated feta
- salt and freshly ground pepper
Heat your oven’s broiler/grill on low.
In a small skillet, heat a tablespoon or so (enough to coat the skillet) of olive oil over a medium-high heat. Add garlic and cook for 30 seconds until fragrant.
Add kale and sauté for about 3 minutes, until slightly wilted. Add in peas and cook for another minute. Season with a little salt and pepper.
Pour in eggs and sprinkle feta over the top. Cover your skillet with a lid and cook for about 5 minutes until the edges are cooked and slightly golden and the center is still wet.
Place under the broiler/grill and cook for another 5 minutes until the eggs are just set. (Keep an eye on it during this phase, as everyone’s oven and broiler is different.)
Remove from oven and season with salt and pepper, to taste. Allow to cool slightly and cut into slices. Serve warm or at room temperature.