Kale, Broccoli & Salami Frittata
What's in the MCG?
I have kale, lots of it.
I have broccoli, almost gone.
I have leeks.
I have salami (oops, I bought the salami).
I always have cheese.
This is a nice, easy dinner, served with some rice or couscous.
You can use whatever vegetables you have on hand, but the kale & broccoli work well with the spicy salami.
I am calling this a frittata, but you can call it a pie, a casserole or whatever you like.
This is great warm or cold out of the fridge the next day.
Use salami that is not sliced, so you can cut it into chunks.
Kale, Broccoli & Salami Frittata:
1 cup of your favorite shredded cheese (I used mozzarella)
1/4 cup heavy cream
4 oz. of salami, cut into 1" chunks
1 bunch of kale, stems removed
1 leek, sliced (white parts only)
a few broccoli florets
salt & pepper
Butter an 8" square or round pie dish.
Saute the leek, kale and broccoli for a few minutes in some olive oil in a skillet so the leek is cooked and the greens are bright and not raw. Season w/ salt & pepper.
Let cool and add to a large bowl. Throw in the salami chunks.
Mix the eggs with the cream and add to the bowl with the shredded cheese. You might need a little more s & p.
Mix all together and pour into the buttered baking dish.
Bake 25-30 minutes at 375F until puffed and golden. Let rest a few minutes before serving.