Kale + caramelised onion frittata

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Us mums are a funny bunch, always looking for ways to make life run more smoothly, ways to make time slot more perfectly into the next little allocated moment. Anything to avoid the meltdowns that come with children right? Eggs are my go-to dinner ingredient when I’m pressed for time and frittata makes a nice change from the fried eggs and rice we seem to have been eating a lot of lately! I make the caramelised onions well ahead of time, as they’ll store in the fridge for a good week or so, making things super straight forward when it comes time to cook dinner. All the other ingredients come together in the time it takes to heat the oven, then while it cooks, I chuck the kids in the shower. When we’re all ready to eat, I sit there happy knowning that at least half of the evening jobs have been done…
P.s Don’t waste any of that heat from the oven, instead leave the oven door open once your frittata comes out, the cooling oven doubles as a heater in this cold weather!


Kale + caramelised
onion frittata

If you don’t have an
oven-proof frying pan, simply arrange the cooked kale and onion in an oven-proof
dish, pour over eggs and cook until puffed and golden. If you eat feta or goats cheese, scatter a little of this over the top before baking.
Serves
4-6
Carmelised onions
500g (2-3) onions, finely sliced
1 tablespoon extra virgin olive oil
1 tablespoon finely chopped thyme
2 tablespoons red wine vinegar
1-2 teaspoons unrefined raw sugar
2 teaspoons wholegrain mustard
1 bunch (approx. 250g) kale
2 tablespoons extra virgin olive oil
3 cloves garlic, finely chopped
6 large free-range eggs, lightly beaten
To make the caramelised onions, heat olive oil in a medium
saucepan over medium heat, add onion and thyme and cook, stirring often for 20
minutes, until super soft and lovely and golden. Turn the heat down towards the
end of the cooking time if you find the bottom is catching and watch them like
a hawk, stirring almost continuously for the final 5 minutes as this is where
things can burn really easily once all the water has evaporated and the sugars
are caramelised. Add vinegar, sugar and mustard and continue to cook for a
further 5-10 minutes, stirring often until reduced and thick. Remove from the
heat and set aside.

Preheat oven to 200C (400F). Remove the hard stalks from the kale, and roughly chop the leaves. Heat olive oil in
a large oven-proof frying pan (cast iron or stainless steel is perfect) add
kale and garlic and cook 2-3 minutes until wilted. Scatter over dollops of
caramelised onion, season eggs with a good pinch of fine sea salt and freshly
ground black pepper, then pour over the top of the kale/onions. Cook on the
stove top for 2 minutes until just starting to set around the edges, then
transfer to the oven and cook for a further 15-20 minutes or until eggs are
puffed and set in the centre. Remove from the oven, slice into wedges and serve
hot or at room temperature. Serve with boiled potatoes and salad for a substantial meal.

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11 Comments

  • Reply
    Agnes {Cashew Kitchen}
    July 22, 2015 at 7:22 am

    I was just sitting here and thinking about what to make for dinner tonight, as I will be home late and probably ravenous after workout, and this popped up! I think I have most of the ingredients at home, but might sub the caramellized onion for some beluga lentils as that it what can be found in my fridge 🙂 This recipe sounds so yum – really looking forward to try it! Thanks for great inspiration <3

    Best,
    Agnes

  • Reply
    Sian Therese
    July 22, 2015 at 11:40 am

    What a cold winter indeed! Yum yum yum, we all need a few recipes like this in our repertoire to make a healthy meal in a flash. This looks delicious and I can't wait to try. I shall have to try it out next week. I bet it will be delicious for breakfast, lunch or dinner!

  • Reply
    Kimberly/TheLittlePlantation
    July 22, 2015 at 12:44 pm

    This looks delicious; I especially like the idea of caramelising the onions. Yum!
    Thanks for sharing

  • Reply
    Katrina @ Warm Vanilla Sugar
    July 22, 2015 at 12:48 pm

    I love a good frittata! This recipe is lovely – especially with all those caramelized onions!

  • Reply
    cynthia
    July 22, 2015 at 6:39 pm

    Oh my goodness this is perfection. All my favorite flavors tucked into one comforting egg-bed! You're Supermom, Emma.

  • Reply
    Abby
    July 22, 2015 at 7:10 pm

    How yummy! <3

  • Reply
    feli
    July 23, 2015 at 4:03 am

    Eggs are my favourite go to dinner ingredient too! Yum.

  • Reply
    london bakes
    July 23, 2015 at 12:38 pm

    Love the ingredients that you've gone for here – the combination of kale and those sweet + sticky onions sounds perfect.

  • Reply
    Ashlae
    July 23, 2015 at 3:30 pm

    I am not kidding when I say I could eat frittata every day for the rest of my life and not grow tired of it. I'm thinking I need to make this for a lazy brunch this weekend and top it with Cynthia's delicious charred corn recipe she just posted. Caramelized onions are the way to my heart. HELL YEAH.

  • Reply
    kathryn
    July 24, 2015 at 11:19 pm

    Hi Emma,
    I just found your blog and I have really enjoyed reading it. I was lucky to find it on this Kale frittata day! I am looking forward to reading more. And I just might have to harvest the last of my kale to make this. P.S. eggs for dinner = happiness

  • Reply
    Stella
    September 20, 2015 at 9:33 pm

    I love these recipes and your photographs are amazing – really impressive

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