Farm Fresh and Fast Frittatas

Sponsored by Urbana's Market at the Square

CHAMPAIGN, Ill - Matt and Heather move into the kitchen with Natalie Kenny Marquez, Directory of Urbana's Market at the Square, and Maria Ludeke from Creative Health to prepare a frittata using kale, goat cheese, and eggs.

Ingredients:

2 Cups chopped kale

1 Garlic clove, thinly sliced

3 Tbsp olive oil

1/4 tsp Red pepper flakes

8 Large eggs

1/4 tsp Salt

1/2 tsp Dried thyme

1/4 Cup goat cheese, crumbled

Dash of ground black pepper

Directions:

1. Preheat the oven to 350 degrees F

2. Remove the leaves from the kale ribs. Wash and dry the leaves and cut them into 1/2-inch-wide strips

3. In a 10-inch nonstick skillet, cook the garlic in 1 Tbsp of olive oil over medium-high heat for 30 seconds. Add the kale and red pepper flakes and cook until wilted: 1 to 2 minutes

4. In a medium bowl, beat the eggs with the salt and pepper. Add the kale and thyme to the egg mixture

5. Using a 12-muffin tin, use the remaining 2 Tbsp of olive oil to grease 8 of the cups (you can also use non-stick spray if you'd prefer)

6. Divide the egg mixture into 8 of the cups

7. Sprinkle the tops of each cup with goat cheese crumbles

8. Bake until set in the center, of 25-30 minutes

9. The frittatas are best eaten warm from the oven or within the next day. Leftovers can be kept refrigerated and reheated for up to a week. 

The recipe is sourced from The Kitchn at http://www.thekitchn.com.

Visit Urbana's Market at the Square for more information and ideas.

 


More Stories

Don't Miss

  • WCIA 3's From The Vault
    Copyright 2017 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
  • Golf Tour Exravaganza 2017
    Copyright 2017 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Latest News

Video Center