Mild 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
Fresno Chile Jam Ingredients
Method
Frittata Directions
- 1
Preheat Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare the Egg Mixture
In a large mixing bowl, whisk together the eggs, salt, black pepper, fresh basil, and parsley until well combined.
- 3
Add Cheese and Vegetables
Fold in the goat cheese, chopped artichoke hearts, and sundried tomatoes into the egg mixture.
- 4
Cook on Stovetop
Heat olive oil in an oven-safe skillet over medium heat. Pour the egg mixture into the skillet and cook for about 3-4 minutes until the edges begin to set.
- 5
Bake the Frittata
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden on top.
- 6
Cool and Slice
Remove from the oven and let it cool for a few minutes. Slice into wedges and set aside.
Kale Salad Directions
- 7
Prepare the Kale
In a large bowl, combine the baby kale, olive oil, lemon juice, salt, and black pepper.
- 8
Toss the Salad
Toss the kale until evenly coated with the dressing. Set aside while you prepare the jam.
Fresno Chile Jam Directions
- 9
Prepare the Chiles
Remove the stems and seeds from the Fresno chiles and finely chop them.
- 10
Cook the Jam
In a saucepan over medium heat, combine the chopped chiles, sugar, and apple cider vinegar. Bring to a simmer and cook for about 10-15 minutes, stirring occasionally until slightly thickened.
- 11
Cool the Jam
Remove the saucepan from the heat and let the jam cool to room temperature.