Fritatta with kale, red peppers and goat cheese

Kale, red pepper and goat cheese frittata. (Sept.

Kale, red pepper and goat cheese frittata. (Sept. 5, 2013) (Credit: Gordon M. Grant)

Makes 4 servings.

1 tablespoon extra-virgin olive oil

1 small onion, finely chopped

1/2 red bell pepper, cored, seeded and diced

2 cups coarsely chopped kale

6 large eggs

1/2 cup crumbled goat cheese

Salt

Ground black pepper

1. Move an oven rack to the top position and heat the broiler.

2. Heat oil in a 10-inch skillet over medium heat. Add onion and pepper and cook until softened, about 3 minutes. Add kale and cook, stirring, until wilted, 3 to 5 minutes.

3. Lightly beat eggs, goat cheese, salt and pepper in a medium-size bowl.

4. Add egg mixture to pan and stir to distribute vegetables evenly. Reduce heat to medium-low and cook until almost set but still loose on top, 8 to 10 minutes, occasionally sliding a thin metal spatula under eggs to loosen.

5. Place pan directly under broiler and cook until top is browned and set, 1 to 2 minutes. Slide onto platter. Let cool slightly, cut into wedges and serve warm or let cool to room temperature before cutting and serving.

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