3. Kale and Artichoke Frittata
What you need:
- A small bunch of kale
- A 14 oz can of artichokes
- ¾ cup romano cheese
- 9 eggs
- 2 tbsp milk
- ½ tsp of salt
- 1 tbsp of olive oil
- Dash of pepper
To make:
Wash the kale and then drain the artichokes. Chop both the kale and the artichokes into small pieces. You should have about a cup of each. Grate the romano cheese. In a bowl, whisk the eggs, milk, and salt together. Stir in the artichokes, cheese, and pepper. Place a dry skillet over medium heat. When it is hot add in the kale. Sprinkle with some salt. Saute with a quarter cup of water until it is tender. Remove from the skillet and add it to the egg mixture. Turn the heat to low and then add in the olive oil. Pour the egg mixture into the skillet and stir until veggies are level. Cook for about ten minutes and then transfer to the oven and cook under a preheated broiler until it is a golden brown. Let cool for about five minutes. Place on plate and then cut into slices to serve.