- 1 + 1/2 tablespoon extra virgin olive oil, divided
- 1 leek, white and green parts only, washed and trimmed(see note)
- 1 large bunch kale, washed trimmed, with stems removed
- 8 organic omega 3 eggs
- juice of one lemon
- optional: freshly grated 1/2 cup Parmigiano Reggiano
Preheat broiler to high. In a small bowl, mix lemon juice and 1/2 teaspoon olive oil with salt and pepper to taste and set aside.
Heat a medium, oven proof skillet over medium-high heat. Add 1 Tablespoon olive oil, leeks and kale stems. Saute gently until leek is glossy and soft, about 3 minutes. Add kale leaves and saute until they just begin to wilt, about 2-3 minutes.
Meanwhile, beat eggs in a large bowl and season with salt and pepper. If using, stir in the grated Parmigiano Reggiano. When kale is wilted, add vegetable mixture to eggs, stir to combine and return to skillet.
Cook eggs until set through the bottom, about 5-7 minutes. Take off the heat and place under the broiler to finish; eggs should be completely set.
To serve, slice 1/4 of the frittata and plate. Serve with a side salad of watercress and sliced rdishes, tossed in lemon juice and olive oil.