Farmers Market Frittata with Greens and Caramelized Onions

This baked egg dish is layered with flavor and texture from seasonal and local produce.

Prep Time 25

Cook Time 45

Servings 6 people

8 large eggs
¼ cup skyr or Greek yogurt (optional)
4 cups of lacinato “dinosaur” kale (loosely packed), ribs and stems removed, and roughly chopped
½ cup of red onions (loosely packed), thinly sliced
10 Castelvetrano olives, pits removed and roughly chopped
1 Roma tomato, diced
¼ cup oil (avocado or olive oil)
1 Tbsp. unsalted butter
1 Tsp. salt
Pepper to taste
A pinch of flaky salt (optional)
Dill, cilantro, and/or parsley (for garnish), finely chopped

Cast iron skillet or another non-stick oven-safe skillet for stove-to-oven cooking

In a large bowl, whisk eggs until fully beaten. If including the optional skyr or Greek yogurt, incorporate it into the eggs. Set aside.
Put a cast iron skillet or another non-stick oven-safe skillet on medium-high heat on the stove. And set the oven to 425°F.
Add the oil to a preheated skillet, followed by the onions, sauteeing until the onions are translucent and picking up a bit of color.
Toss in all of the kale and half of the salt. Cover for 1 minute.
Uncover, mix well, and let the kale and onions cook undisturbed until the kale begins to char and the onions take on a deeper color.
Whisk in the remaining salt into the egg mixture.
Create a hole in the middle of the pan and add the butter.
Once the butter has fully melted and the bubbles subside, pour the egg mixture into the hole.
Turn off the heat and add the tomatoes and olives throughout. Season with pepper.
Place the skillet in the preheated oven and cook for 15 minutes. Cook for an additional 5 to 10 minutes if the center is still loose. Once the center is slightly firm, remove from the heat and let it rest for 10 minutes.
Serve topped with flaky salt and herbs alongside buttered toast or grits.

Use a sealed container or plate covered in plastic wrap for this recipe and store in the fridge for up to 4 days.