What I love the most about my friend Becky is that she loves the life around the recipes she shares. (You first met her when she made this wonderful cherry pie for me). And I love that she cooks too much – she’s a woman after this girl’s heart (you know, the girl who has perpetual leftovers in her fridge because she hasn’t figured out yet how to cook just a little bit of anything). When I asked if she’d share a great recipe with me for a little Kitchen Therapy, I had no idea she’d send something as perfect as this – a scrummy frittata featuring KALE. I dig kale. And now, I’m craving kale. I can’t wait to make this for family dinner night (though I guess it might be overkill to serve it with a kale salad and kale chips).
Do you ever find yourself dancing in circles, spinning from one thing to the next without really accomplishing much? That happens to me more often than I’d like, usually when too many priorities crowd in my brain, elbowing each other to be first in line.
And as I spin and dance, my to-do list wraps itself around me in such a tight bind that I can’t break free.
On one such day not so long ago, the thread of a craving frayed from the edges of my mind. I grabbed onto that tiny string, pulled, and did what I often do when I have too much on my plate: I cooked more food than I could eat.
What unraveled revealed what I needed: something good and good for me, a break from the rushed inhaling of whatever was quick and handy. And with the nutritional nourishment, I needed someone to share it with: someone to give to, someone to receive from.
So I called a friend on the outside chance she could help finish this omelet made for two.
It turned out that my friend hadn’t eaten a proper meal lately either, and soon she stood in my kitchen (because true friends eat while standing in your kitchen) enjoying this delicious frittata. Over gossip and coffee, we loosened the knots in each others’ lists, allowing enough slack to finish the most important tasks of the day.
In the end, what I had been dancing around, what was right in front of me, was what I needed most. A good meal, made by my own hands from food already at hand, and a good friend, waiting to be asked to share her gifts.
Kitchen therapy indeed.
Kale & Quinoa Frittata
1 small onion, diced (1/4 cup)
1 Tbsp. oil
2 cups finely chopped kale, ribs removed
1 TBS water
4 eggs
¼ cup milk
¼cup cooked quinoa*
Dash salt to taste
¼ cup finely shredded cheese
Heat oven to 350°. On the stove, heat oil on medium heat in a small cast iron or non-stick, oven-proof skillet. Sauté onions until clear but not browned. Add the kale and water, cover, and allow to steam for 5 minutes. Meanwhile, lightly beat eggs in a separate bowl. Mix the milk, quinoa, and salt into the eggs.
When kale is wilted, add egg mixture. Stir lightly so that kale is evenly distributed, and cook until eggs are lightly set but not yet firm on top. Sprinkle cheese on top.
At this point you can flip your eggs and continue cooking into an omelet, but since I usually make a mess of things when I try that trick, it’s much easier to put the entire thing into the oven. Cook for 10 minutes until the top is firmly cooked. Remove, cut into 4 wedges, and serve with coffee and an English muffin.
As in the case of all the best food out there, this recipe tastes best shared. Becky has a great secret for you too – she cooks large batches of quinoa or rice and keeps it in the fridge for times when inspiration strikes. It makes recipes like this even easier!
Becky blogs over at TheLastJar.com, where she invites you into her life and her kitchen as she shares classic stories of family, farming, and home. Her vintage recipes, served up with sides of nostalgia and sass, remind us all about the power of community – and the beauty of a good last jar of homemade preserves. Fall in love with Becky and The Last Jar on Facebook, Pinterest, and Twitter, and subscribe to her blog for stories, great recipes, and more.