Kale and Green Olive Frittata

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Easy heathy breakfasts with eggs by Angela Roberts

Do you ever get like this. You are married for years, maybe decades, and yet you find out something about your spouse that shocks you.

You can’t imagine the chaos leading up to this healthy, darling heart-shaped kale frittata.  Superbowl Sunday led to some frantic last minute baking when I decided we had to have red velvet cheesecake cupcakes and angel food cake on top of the soup and guacamole that was on the menu. I admit I always bite off more than I can chew when it comes to special food day events.

This only meant one thing. I needed a little help in the kitchen and asked Mr. ST to please help me with a few things  because I was chopping vegetables for the soup, peeling shrimp, whipping cream cheese and if he could just help me for five minutes, I might not lose my mind. He was happy to help and that’s when two tiny mistakes turned our day upside down.

The Cupcake Wars

 “I don’t understand why my cake is not getting red. Did you put the two tablespoons of red food color in the buttermilk?”  I asked.  “Yes, I put two of these.” What? That’s not a  tablespoon; that is a teaspoon? Don’t tell me you don’t know the difference.” His answer, “I am not a culinary expert.” First I gave the crazy lady look to a very surprised man. Then my mind quickly raced to an internal question I asked myself. How did I not know this about him. And, isn’t it just like a man to mistake something smaller for something larger. There are jokes about this.

After a bit of ranting about why men can put complicated electronics together without an owner’s manual and not know the difference between a tablespoon and a teaspoon, the best I could come back with to prove that it was necessary for any living human being to know the difference in these measurements was “don’t you ever have to take cough syrup?” It was such a  desperate question as I tried to prove my point that people need to know about measurements and it has nothing to do with being a culinary expert. To this and my crazy lady face, he looked even more perplexed. In his mind, teaspoon tablespoon, what’s the big deal and why is he supposed to know about it.

For a minute, I didn’t know who this man who says he’s my husband was. And, for a minute, he didn’t know who this woman who says she’s his wife was.

What else am I going to find out about the person I have spent over 4500 days being married to?

It was so funny that I quickly forgave him, granted a stay for the batter, and baked the cupcakes anyway. They turned a nice chocolate color away from purple and were quite delicious.  But, a few minutes later…

The Fallen Angel Food Cake

Just as I was getting over that, I asked him if he would help me do one more thing.   I needed a dozen eggs to be separated. “Please put one egg white  at a time in a small bowl and transfer each egg white to a larger bowl, in case a yolk breaks.  I went about getting the rest of everything ready and then I heard the sound of disaster yet again.

“Uh oh.”

I turned around and there it was. The big splash of yellow into eleven egg whites.  The look on his face was priceless. Using our handy dandy, now deemed worthless egg separator, he said, “it just slipped right through.”  And the part about using a small bowl for each egg to avoid such a thing was never heard. He felt betrayed by the promise of that little tool that was supposed to keep that yolk from slipping.  He just kept staring into the bowl of whites with that one egg yolk that looked like a splash of paint on white carpet.

Normally, I do laugh at these kinds of things. I do have perspective in life. But, it seemed too much gone wrong in too short of a time. Five minutes ago I lost the red in my  red velvet cake and now I’ve lost a dozen  room temperature egg whites. I have to blame myself for the egg white mess.  He makes his living knowing how technology works, and understands very complicated geek stuff far above my head.  I’m not equipped to play with all the wires hanging from our media system and he’s not in his words, “a culinary expert.”

So how did our day turn out?  The cupcakes were a smashing success in spite of being brown and not red. We made the angel food cake with eggs I tried to force to room temperature and it flopped. People still ate it  and didn’t seem to notice it wasn’t very good. It never rose and had a stiff consistency, but it wasn’t the end of anyone’s world. This was a day that made me think on an even deeper level about perspective and maintaining grace under fire or how easy it is to slip up in that area.

Mr. ST completely redeemed himself by making his legendary guacamole which disappeared faster than anything else made that day.  And we are still happily married with a new realization that we must limit our time in the kitchen to eating and drinking together.  We’ve had enough crazy lady faces and surprises for a while.

Tell me, have you ever discovered something about your spouse that shocked you when it comes to food or cooking?

The Frittata

I couldn’t throw those 12 eggs out,  and the very next morning they became this kale and green olive frittata, ironically cut into heart shapes which says we survived our kitchen troubles.  The chaos of Sunday was quite redeemed, when garlic, kale and olive oil hit the frying pan.

Kale,  considered even healthier than spinach,  is a super food and  a wonderful vegetable to add to quiche, or  frittata, because it continues to hold its own and is a compliment to many different flavors.

Saute a little garlic in olive oil. Remove garlic and add in the kale. Remove ribs first, but no need to chop it up. It looks pretty left alone.

Add in about a dozen eggs which have been beaten with a little pecorino or parmesan, and some sliced Spanish olives.

Bake for about twenty minutes at 350 degrees. Serve immediately or at room temperature.

Print Recipe
5 from 1 vote

Kale and Green Olive Frittata

Kale, a superfood, when made into a frittata baked in oven with spanish olives is a very healthy, low fat, low carb choice for a great breakfast or lunch.
Servings: 4

Ingredients

  • olive oil
  • 2 garlic cloves
  • 1 bunch of kale
  • 4 large Spanish olives sliced
  • 12 eggs beaten
  • 1 tablespoon freshly grated parmesan or pecorino cheese
  • sea salt
  • freshly ground pepper

Instructions

  • Preheat oven to 350.
  • Saute garlic cloves in olive oil. Remove. Add in kale and saute just until wilted.
  • Transfer to baking dish. Add olive slices.
  • Add cheese to beaten eggs. Season with salt and pepper.
  • Pour mixture over kale.
  • Bake for about 20 minutes or until the eggs are set.

Notes

You can use a gruyere cheese in addition to adding in bacon for deeper flavors.You can also use a cast iron pan to bake the frittata in, but be sure to use enough oil at bottom to avoid sticking. The silpat baking pans work great and there is no need for extra oil.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

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22 Comments

  1. 5 stars
    Isn’t it interesting that we always believe the one we are married to should always know exactly what we are thinking and how we expect them to act. It would have been just as big, if not bigger disaster if he has asked you to do some technology work. Everyone in the kitchen will do things a little different. If I had been doing it, I would have cracked the eggs into one of my hands, the whites would slip between my fingers into the waiting bowl, and I would place the yolk into another bowl, repeating the process until I had what I needed. However, I would not get upset if someone else used the much slower process of breaking each one into a bowl, Glad your still together and after 23 years I love to discover new things about my wonderful wife.

  2. That story has a familiar feeling to it. When I have to explain the difference of something to my German in the kitchen not only do I have the “I’m not a culinary expert” response but the language barrier. I have to re ask using the German terms. Lovely frittata and great save. I love olives in anything…

  3. Your story definitely made me smile, thanks so much for sharing! The frittata looks gorgeous and I love the green olives there and the heart shape!

  4. You guys are adorable. How can you ever be mad at Mr. ST when he’s so well meaning? : ) Glad the cupcakes and cake were still eaten and even more glad that they resulted in this BEAUTIFUL frittata! Cool pan, too.

  5. hahahaha, so funny! That little heart frittata is so sweet – perfect for Valentine’s Day. And I need to get myself to some home goods store and pick up some cute shape pans. Did you free cut the heart from the bigger one?

  6. Come stay at my house fr a few days and your husband will seem perfect. Everyday it’s a new story for me to tell. Maybe I should do a husband blog. I am so happy that there are more out there. Had a great laugh. I am in love with your pan and the frittata.

  7. Love, love your story. I feel I could have written this, that would have happend in my kitchen too! With the exception that I never have cleaver nor good comeback. Just not that quick!
    Looks great, as always, I will give this a try soon.

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