Mini Kalette Frittatas

Because I am up for a little kitchen mayhem and a great excuse to be bold and learn something new, I’ve set myself a ‘5 Days 5 Ways’ challenge with Kalettes.

And why not!? I’ve dabbled with kale, I’ve pushed a Brussels Sprout or two around my plate with a fork, it’s time to create something awesome with Kalettes.

#5Days5Ways with Kalettes: Day #1

I am not bold enough to make Kalettes the main dish just yet (I’m building up for that) so I thought I’d venture gently into the arena of side dishes with a cheeky frittata. I love a vegetarian frittata and particularly something I can heat-and-eat for lunch the next day, so my thoughts strayed towards a single-sized portion, rather than a slab. The result?

What is a Kalette, and how did I get into this? READ MORE

Mini Potato & Kalette Frittatas

Makes: 12 portions

Ingredients

• 3 medium potatoes, peeled, diced
• 1 medium onion, diced
• 2 Tbsp vegetable oil
• 1/4 tsp salt
• 12 kalettes, cut in half from top-to-base (or Brussel sprouts)
• 5 sun-dried tomatoes
• 1/2 tsp ground turmeric
• 7 eggs
• 7 Tbsp cream
• freshly ground pepper
• shaved Parmesan cheese

Method

1. Pre-heat oven to 190ºC.
2. Peel and dice the potatoes into 1cm squares. Heat a medium fry pan with a little vegetable oil, add potatoes and finely diced onion for around 10 minutes, stirring occasionally.
3. Add salt, halved kalettes and cover, sauteing for another 5 minutes.
4. Toss vegetables around the pan with a wooden spoon and stir in sun-dried tomatoes and turmeric.
5. Place equal servings in a 12 unit muffin pan. In a separate bowl whisk eggs and milk until thoroughly mixed, then pour in equal quantities over the potato/kalette mix. Top with freshly ground pepper.
6. Bake for 18-20 minutes until nearly set.
7. Remove from oven and top with shaved Parmesan. Put back in the oven until melted and firm.