Two nights ago we were running late. I wanted to go to an early aquafit class, which begins at 7:30 p.m., but it was 5:30 and we were still stuck in traffic and the planned risotto was not going to happen in a short enough time period for me to make it to class. So we started brainstorming, and I remembered that although all of our meat and fish was frozen, we had plenty of eggs. And a booming kale plant. "Frittata," I announced, "is what will save our evening."
And it did. This was seriously the yummiest combination possible. Chris cut me four huge kale leaves which I ripped up, removing the stems and ribs, and blanched for seven minutes in boiling water, then squeezed them dry and chopped them even smaller. Meanwhile, I sauteed half a sweet onion sliced into ribbons, and two sliced portobello mushroom caps. INto the pan went five eggs beaten with some salt and pepper. I let that cook for a few minutes then tossed in the veggies (onions first, then kale, then mushrooms) and dusted the whole thing generously with freshly grated parmesan. Under the broiler for three minutes on high, while I finished sauteeing the chunks of potato I had parboiled while the kale was cooking. A few minutes in a hot pan with a spritz of oil gave them a nice crust and a little browning. Onto the plate! I cut the frittata in half, shared out the potatoes, chucked the ketchup bottle on the table and called it dinner.
The meatiness of the portobellos cannot be overstated.These things tasted like steak. The cheese was the real magic ingredient though - it pulled all the flavours together and elevated them to delicious new heights. I think we enjoyed this frittata far more than we would have the risotto, honestly. Try it yourself and see! (You can substitute spinach if you aren't lucky enough to be growing a kale plant in your yard. But I recommend it.)