It is as simple to prepare, as it is beautiful. Dad can split the prep work with the kids so she will taste your love in every bite!
Ingredients
1 tbsp olive oil
½ large shallot, sliced thinly
4 oz mushrooms, sliced
kosher salt and black pepper
6 eggs
½ cup 2% milk
2 cups baby kale (or 2 small handfuls)
¼ cup skim milk ricotta
red chili pepper flakes (optional)
Instructions
Preheat oven to 375 degrees. Place a medium cast iron or other ovenproof skillet over medium heat and add oil.
While dad slices the shallots and mushrooms, have the kids whisk together the eggs and milk and season them with salt and pepper. When the skillet is hot, add the shallots and mushrooms, season with salt and pepper and toss occasionally until softened and beginning to caramelize, about 5 minutes.
Have the kids add about 2 small handfuls of baby kale to the egg mixture and toss just to blend. Pour over caramelized shallots and mushrooms. Dollop ricotta over the frittata and sprinkle with red chili flakes, if using.
Cook frittata on the stovetop until edges begin to set, about 2-3 minutes and then transfer to the oven until cooked through, about 10-12 minutes more.
Plate a portion and have the kids deliver it to mom in bed.
Jackie Ourman is a trained chef, freelance recipe developer and teaches small group and individual cooking classes in Westchester. She is passionate about creating recipes and sharing resources for living well with food allergies and celiac disease. Jackie has contributed to and been featured in many publications and websites including Food and Wine and Bon Appetit magazine. You can find her posting recipes weekly on her blog, Celiac and Allergy Friendly Epicurean.
