Kale Frittata with Horseradish Cream
Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Servings: 4 servings
Calories: 362kcal
Ingredients
Kale Frittata
- 1 small bunch kale*
- 1 bunch green onions*
- ¾ cup cheddar cheese
- 1 tbsp olive oil
- ½ tsp salt + pepper each
- 12 eggs*
- ¼ cup milk
- 1 tbsp prepared horseradish
- 1 tsp dried basil or 1 tbsp fresh
- 1 tsp dried oregano or 1 tbsp fresh
- 1 pinch nutmeg optional
Horseradish Sauce
- 1 cup sour cream
- ¼ cup milk
- 1-2 tsp prepared horseradish
- ½ tsp salt
Instructions
- Starting with 1 bunch kale, wash and fold each leaf in half and cut out the stem (rib) of the leaves. Chop kale into bite-size pieces. Chop the green onions, keeping white portion separate from greens.
- Grate ¾ cup cheddar cheese.
- Heat the oven to 400 degrees. Heat 1 Tbsp oil in a large ovensafe frying pan over medium heat. Add white part of onion, salt and pepper.
- Cook about 3 minutes or until softened, stir often. Add kale and cook until kale wilts. Turn off heat. In a bowl whisk eggs, ¼ cup milk, grated cheddar cheese, onion greens, 1 Tbsp horseradish, basil, oregano and nutmeg.
- Pour egg mixture into the pan and stir well, spreading kale evenly. Place the frying pan in the oven and bake 15 minutes, or until puffy and center is set.
- While frittata cooks prepare horseradish sauce. Mix 1 cup sour cream, ¼ cup milk, 1-2 tsp horseradish and ½ tsp salt in a small bowl. When frittata is done, loosen edges with a rubber spatula, slice into wedges and serve with sauce.
Nutrition
Calories: 362kcal | Carbohydrates: 6g | Protein: 26g | Fat: 26g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 582mg | Sodium: 671mg | Potassium: 441mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4356IU | Vitamin C: 41mg | Calcium: 315mg | Iron: 4mg