Kale + Broccoli Stem Frittata with Dill and Sour Cream

You know I love my broccoli stems. Well, I also love my kale stems…and my dill stems… and honestly, any and all stems that are edible. You can catch me eating all sorts of stems: in sauces, pestos, hummus and of course, in a frittata. This beautiful frittata is what has gathered us here today, so let’s take a moment to discuss frittatas.

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Frittatas are my “rescue breakfast.” What I mean by this is that they are the perfect way to utilize any and all leftovers. Savory produce about to go bad? Throw it in a frittata. Leftover meat? Throw it in a frittata. Hell, I’ve seen leftover pasta thrown into a frittata! Tell me that you don’t think cacio e pepe or carbonara would taste great covered in fluffy eggs…..

Dinner Party Menu

First on the menu is an outstanding pumpkin risotto with stracciatella, crispy sage, and shiitakes. Paired with it is a maple dijon pork tenderloin (or chicken thighs). For dessert, enjoy an apple cider bread pudding with creme anglaise and caramel.

download the menu

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  1. SMS

    bookmarked!!, I like your blog!

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