Kale Frittata with BUGA’s Chili Pomegranate Sauce
4 servings
8 large organic eggs
3 tbsp grated Pecorino or Parmesan cheese, divided
¼ tsp coarse salt
¼ tsp freshly ground black pepper
3 tbsp extra-virgin olive oil
1 medium onion, thinly sliced
250 g kale, stems and center ribs cut away, leaves coarsely chopped
1 garlic clove, minced
BUGA’s Chili Pomegranate Sauce for serving
Preheat oven to 220°C, turn on top heater.
Whisk the eggs in a large bowl, mix with 1 ½ tablespoon of cheese, salt and pepper.
Heat the oil in medium nonstick broiler-proof skillet over medium heat. Add onion and sauté until tender, but not brown, for about 5 minutes.
Add kale in batches, toss until it begins to wilt before adding the next batch. Sprinkle with salt and pepper. Sauté until all liquid evaporates. Add garlic and stir for 1 minute. Add egg mixture to skillet, stir to distribute evenly. Cover the pan and cook until eggs are almost set, but still moist in the center, about 4 minutes. Sprinkle remaining 1 ½ tbsp cheese over top.
Transfer frittata to the oven and cook until set in the center and starts to brown, for about 1-2 minutes.
Using a flexible spatula, loosen the frittata around the edges. Slide the frittata on the platter. Serve warm or at room temperature with BUGA’s Chili Pomegranate Sauce.
Kale Frittata with BUGA’s Chili Pomegranate Sauce
4 servings
8 large organic eggs
3 tbsp grated Pecorino or Parmesan cheese, divided
¼ tsp coarse salt
¼ tsp freshly ground black pepper
3 tbsp extra-virgin olive oil
1 medium onion, thinly sliced
250 g kale, stems and center ribs cut away, leaves coarsely chopped
1 garlic clove, minced
BUGA’s Chili Pomegranate Sauce for serving
Preheat oven to 220°C, turn on top heater.
Whisk the eggs in a large bowl, mix with 1 ½ tablespoon of cheese, salt and pepper.
Heat the oil in medium nonstick broiler-proof skillet over medium heat. Add onion and sauté until tender, but not brown, for about 5 minutes.
Add kale in batches, toss until it begins to wilt before adding the next batch. Sprinkle with salt and pepper. Sauté until all liquid evaporates. Add garlic and stir for 1 minute. Add egg mixture to skillet, stir to distribute evenly. Cover the pan and cook until eggs are almost set, but still moist in the center, about 4 minutes. Sprinkle remaining 1 ½ tbsp cheese over top.
Transfer frittata to the oven and cook until set in the center and starts to brown, for about 1-2 minutes.
Using a flexible spatula, loosen the frittata around the edges. Slide the frittata on the platter. Serve warm or at room temperature with BUGA’s Chili Pomegranate Sauce.
