Broccoli and Kale Frittata

Sub seasonal veggies into this recipe—whatever's freshest will taste best!


1/2 cup chopped broccoli

6 kale leaves, torn, stem excluded

2 cloves garlic, pressed

4 eggs

splash of milk or cream

1 tablespoon butter

1 drizzle olive oil

1 or 2 shakes hot sauce

Salt and pepper, pinches to taste


1. Preheat your oven to 400 degrees. In a small bowl, beat eggs, cream, salt, pepper and hot sauce. Set aside.

2. In a small cast iron skillet (or any skillet that can go in an oven) drizzle some olive oil and heat over medium heat. When hot, add garlic. Once browning, add the kale and broccoli, then salt and pepper. Sauté until softened, about 5 minutes. Add butter.

3. Pour eggs over vegetables in the skillet.

4. Let cook over stovetop for about a minute. Then turn off the heat and pop the skillet into the oven for 8 minutes, or until set.

Let cool before slicing into triangles or squares.

From Jamie Weisman, Flour Children

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