BY ON APR
Chef Kevin has been busy dreaming up some truly drool worthy recipes for this Easter weekend, and this Kale and Artichoke Frittata is bound to be a winner. Just look at that golden feta nestled among the kale and artichokes... it almost looks too delish to eat!
Here is what you are going to need to pull this recipe together:
1 14oz can quartered artichoke hearts, drained
½ yellow onion, sliced
1 bunch of kale, washed
4 tablespoons California Select EVOO
1 cup crumbled feta
Pinch of salt
- Preheat the oven to 400°F. In a ten-inch skillet, start to sweat the onions in 4 tablespoons of EVOO. Tear the kale from the stems and add the leaves to the pan with the onions. Once the onions begin to color and the kale cooks down, stir in the artichoke hearts.
- Crack the eggs in to a medium bowl and whisk together until beaten. Slowly and evenly pour the beaten eggs over the top of the kale and artichoke heart mix in the pan. Sprinkle crumbled feta over the top and bake for twenty-five minutes. Broil for two minutes, or until cheese is browned, just before serving.
For a complete brunch, check out Kevin's recipe for crispy, golden rosemary breakfast potatoes found here. And of course, no brunch would be complete without a mimosa!