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.

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…..