Frittata Recipe
Goat cheese, artichoke hearts, and sundried tomato mini frittatas served with fresno chile jam and lightly dressed baby kale.
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Ingredients
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Frittata Ingredients
Kale Salad Ingredients
Method
Frittata Preparation
Preheat the Oven
Preheat your oven to 350°F (175°C).
Prepare the Egg Mixture
In a large mixing bowl, whisk together the eggs, salt, and black pepper until well combined.
Add Ingredients
Fold in the chopped artichoke hearts, sundried tomatoes, goat cheese, and fresh basil into the egg mixture.
Cook the Frittata
In an oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Pour the egg mixture into the skillet. Cook for about 5-7 minutes until the edges start to set.
Bake in Oven
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and lightly golden on top.
Cool and Slice
Once baked, allow the frittata to cool slightly before slicing it into mini portions.
Kale Salad Preparation
Prepare the Dressing
In a small bowl, whisk together 1 tablespoon of olive oil, lemon juice, salt, and black pepper to taste.
Dress the Kale
In a large bowl, add the baby kale and drizzle the dressing over it. Toss gently to coat the kale evenly.
Serve
Serve the mini frittatas alongside the dressed baby kale with a dollop of Fresno chile jam on the side.