Frittatas are a versatile option for almost any meal. Serve hot for dinner, pack into a lunch box, or pair with fresh fruit at brunch. Serves 4 - 6 as an entrée.
- 10 Clifford Family Farms local eggs
- 2 – 3 organic parsnips
- 1 bunch organic kale, any variety
- 1 organic red onion
- 4 oz. Rockhill Creamery Farmhouse Gouda
- 2 tablespoons+ LHF California extra virgin olive oil
- Diamond kosher salt and Pohnpei Pepper Co. fresh pepper
Lightly beat the eggs.
Peel the parsnips and cut into thin ¼ inch rounds.
Wash and dry the kale leaves. Trim off and discard any tough ribs and stems. Pile the kale leaves into a pile and slice the leaves into long strips.
Chop the red onion.
Grate the cheese.
Preheat the broiler.
Salt and pepper the eggs to taste.
Heat a large deep sided oven-safe skillet over medium heat. Add in the oil, then sauté the parsnips until softened and lightly colored, about 6 - 8 minutes. Add in the red onion, and cook until tender, about 4 – 6 minutes. Mix in the kale, a splash of olive oil, and quickly cook sauté until just wilted. Salt and pepper to taste.
Raise the heat to high and pour in the eggs. Cook undisturbed for 1 minute.
Reduce the heat to medium, and cook for 5 – 6 more minutes, without stirring, until the edges are cooked but the top is not set.
Sprinkle the grated cheese on top, and broil until the cheese is golden brown and bubbling, for about 4 – 5 minutes.
Remove from the oven and let rest for 5 minutes before slicing and serving. Serve hot or at room temperature.