Kale and Roasted Red Pepper Frittata
Adapted from Rhea Yablon Kennedy
We partnered with the blog The Jew & The Carrot for some High Holidays recipes. This colorful frittata by Rhea Yablon Kennedy is packed with flavor and is incredibly versatile—almost any combination of blanched or wilted greens and veggies will do.
This dish was featured as part of our Hanukkah Recipes photo gallery.
- 12 large eggs
- 3/4 cup milk
- 1/2 cup blanched and coarsely chopped kale or chard, baby Asian greens or arugula
- 1/2 cup thinly sliced roasted red peppers (could also use steamed zucchini or yellow squash, or tomatoes)
- 1 cup shredded cheddar or pepper jack cheese
- Cooking oil or unsalted butter
- 1Combine the eggs and milk in a large bowl and whisk until smooth. Stir in the vegetables and half of the cheese.
- 2Heat oil or butter over medium heat in a large nonstick, ovenproof frying pan. When the oil shimmers or the butter stops foaming, add the egg mixture to the pan, reduce the heat to medium low, and cover. Allow to cook, making sure there is no visible bubbling, until set.
- 3Sprinkle the remaining cheese on top and cook until melted or, if desired, place the skillet under the broiler for a minute or two to brown the top.
- 4Use a knife to loosen the sides of the frittata, turn onto a cutting board, and slice. Serve hot, or chill and serve cold.
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