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…..
Kale + Broccoli Stem Frittata with Dill and Sour Cream
Ingredients
- 5 large eggs
- 1/4 cup full fat sour cream can sub another full fat dairy, or skip
- 3/4 tsp fine kosher salt 1/2 tsp for the egg mixture and 1/4 tsp for the vegetable mixture
- 2 tbsp fresh dill leaves save the stems and chop into even sized pieces
- Olive oil for pan can sub for butter or avocado oil
- 1 broccoli stem peeled and sliced into even-sized pieces
- 3 kale stems sliced into 1/2-inch even sized pieces
- 1/4 cup kale leaves torn into small bite sized pieces
- 2 tbsp sour cream for topping, can sub for another cheese of your choice
Equipment
- Nonstick, oven-safe skillet
- Broiler (its still possible to make it without a broiler)
Directions
- Preheat the oven to 350 degrees Fahrenheit.
- Crack the eggs into a large mixing bowl. Add the 1/4 cup sour cream (or another full fat dairy of your choice) and 1/2 tsp of salt and whisk together until combined and creamy. Add the fresh dill and mix in, until fully incorporated. Set the egg mixture aside.
- Season an 8-inch nonstick skillet with olive oil over medium high heat. Add the broccoli stems and cook until lightly golden brown, about 1-2 minutes. Flip them over and add the kale and dill stems. Sprinkle 1/4 tsp of salt onto the vegetables and sauté until slightly crisp and golden brown, about another 1-3 minutes.
- Add the kale leaves and toss with the other veggies in the pan until they are bright green and slightly wilted.
- Lower the heat to medium low and wait about 30 seconds before pouring the egg mixture over the vegetables. As soon as the eggs hit the pan, use a rubber spatula to lightly scramble the eggs with the vegetables (watch my YouTube video too see the exact method!) You want to create large curds. The eggs should be slowly cooking, and if they are browning, lower your heat even more. Consistently scrape the edges of the frittata with a rubber spatula to make sure the shape is forming. Alternate from scraping the edges, to lightly scrambling the eggs and vegetables, until the frittata appears to be set (AKA not jiggle anymore) but still has a wet top. It should basically be 3/4 the way cooked through and not jiggle.
- Once you hit this consistency, scrape the edges one more time to make sure the edges and shape are to your liking, then add 2 tbsp of sour cream dolloped on top (or another cheese of your choice.)
- Put in the oven on the 2nd highest rack. Check on it after 2 minutes to see if the top is still wet. If it's still wet, add it back in to bake for another few minutes. Make sure to be on standby and check on it every few minutes. Once the top of the frittata is glossy (not super wet, just shiny and slick on top!) set the oven to high broil.
- Broil the frittata on high for 2-3 minutes, until the top is slightly browned. Once again, keep a close eye on it. If you have a gas broiler that produces a flame, check up on the frittata after 30 seconds, then rotate so that it's being toasted evenly. My broiler is electric, so it took about 2-3 minutes to achieve the lightly toasted look.
- Remove the frittata from the oven and let it sit for 5 minutes.
- Use a clean rubber spatula to slide it out of the pan and onto a plate. Slice and serve immediately, or save leftovers and reheat in the oven or microwave!
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