Baked Kale Frittata

I done did it again, folks: made another frittata, to go with this one and this one and this one and this one. I’ve already rhapsodized about the convenience of able to clean out the fridge with them (see: kale that I had mistakenly ordered and didn’t know what to do with), their transportability (we know how much I value that) and the fact that they can make for a hearty but still light meal, perfect for summer (also, let’s talk about how I really like parentheses).

BUT. One thing I haven’t previously mentioned (I don’t think [ooh, another one — let’s count how many I add!]) is the fact that unlike most egg dishes, frittatas are reheat-able — a major plus when trying to plan out lunch for the week. A kind of limiting factor when it comes to eggs is that they’re usually a “make and eat immediately” kind of affair. I can’t imagine that reheating a fried egg will lead to anything good, omelets get a little rubbery when reheated (same with scrambles) and since I don’t eat hard-boiled eggs, I’m wholly uninterested in what kind of appalling things happen when you stick a cold one in the microwave.

That becomes a bit of a problem at lunchtime. I try really hard to be good and bring my lunch to work  95% 60% of the time. (In my defense, I work a half-block from the Chipotle test kitchen and two blocks from Chelsea Market, so I sometimes buy my lunch.) Most days, that means leftovers from last night’s dinner. Some days, I get really um … creative and bring carrots, hummus, whole wheat pita and a piece of cheese.

And then I had the bright idea (this happens occasionally) of bringing in a frittata, since they’re so perfectly microwaveable. Tangy, creamy goat cheese, a little salty prosciutto, garlicky kale, plus a little rosemary and thyme equals something close to frittata perfection, especially since the kale on the top of the baking pan crisped up in the oven (and we all know how much I like crispy kale).

I got a little lazy this time and decided to bake the frittata the way I had for the crustless quiche. It requires zero effort and no difficult flipping, which is why I may refuse to make frittatas any other way from now on. There’s a million different ways to eat it too: with a side of greens, as I did for dinner on Monday night, straight up, as I did for lunch on Tuesday, or in between a multigrain roll, as I did for lunch on Wednesday, eliciting oohs and ahhs from a few coworkers.

(Final parentheses count: 8. Not too shabby.)

Baked Kale Frittata

– 1 tablespoon olive oil

– 3 cloves garlic, minced

– 1 bunch kale, washed, drained, stems removed and leaves torn into bite-sized pieces

– 5 large eggs

– 2 tablespoons milk

– 1 teaspoon dried thyme

– 1/2 teaspoon dried rosemary

– salt and pepper, to taste

– 2 ounces prosciutto (4 slices), diced

– 2 ounces chevre, crumbled

1) Preheat the oven to 350°F. Butter a 8-inch round baking pan and set aside.

2) In a large skillet, heat the oil on medium-low heat. Add the garlic and saute until just slightly browned. Add the kale in bunches, covering for 5-7 minutes until it has partially wilted, then adding more fresh kale. When the kale is mostly cooked, remove the pan from the heat and transfer the kale to the prepared baking pan.

3) While the kale is cooking, mix the eggs, milk, thyme, rosemary, salt and pepper in a medium bowl.

4) Add the prosciutto and goat cheese to the kale and mix well — most of the goat cheese will melt and form a “sauce” that coats the kale. Add the egg mixture and shake the pan a bit so that everything settles and is roughly the same thickness.

5) Bake for 30-35 minutes, until the top has browned slightly and the eggs are cooked all the way through. Cut into wedges and serve warm (or at room temperature), by itself, with greens or on a roll.