I’m off to the south of France where I’m going to spend a couple of weeks locked up in an old barn. Writing.
On the eve of my departure – with approximately eleven-hundred-and-seventy-nine thousand things to do before I go – including such details as beginning and finishing packing, finding my travel documents, printing out my boarding passes, finding my train tickets to Montreal, charging all my electronics, paying bills, making food for the ones I am leaving behind, calling my mum, and making all of the last-minute arrangements – it seems like a perfect time to write a blog post.
At least this is a somewhat French blog post. Therefore relevant.
I’m a huge fan of David Lebovitz and his blog – Living the Sweet Life in Paris. I love his food choices, his beautiful enticing photographs, and his writing style – clear and uncomplicated and lovely – like his food.
A couple of weeks ago he posted a recipe for a kale frittata. I love kale and I really like frittatas. So I bought the ingredients and I made the dish tonight. I never cook anything according to the original recipe so this below is my adaptation based on his recipe. It was SO good – incredibly tasty – quick and very satisfying. A recipe I’ll make over and over.
In fact, I might just make it in France. In the meantime, here’s my version of David Lebovitz’s kale frittata. Perfect with a beautiful glass of French white.
Farewell Canada. À bientôt France!
Spicy Sausage, Kale and Feta Frittata
5 large eggs
1-2 tbsp olive oil
1/2 small onion, finely diced
1 head of kale, washed and chopped (this resulted in about one cup or maybe slightly more of cooked kale)
1 spicy Italian sausage, casing removed, crumbled and pan-fried
1/2 cup crumbled feta cheese
ground black pepper to taste
Sauté the onion and kale in the olive oil until the onion is browned and kale is tender. Add the cooked, crumbled sausage.
Beat the eggs with a whisk. Add some ground black pepper. Pour the eggs over the onion, kale and sausage mixture and prod to distribute the egg mixture evenly. Sprinkle with the crumbled feta. Cook until the bottom of the frittata is nicely browned. Then you must either flip the frittata or finish the dish in the oven so that the top is cooked. With only a small amount of trauma (and some help) I flipped mine. Here it is – flipped – in my very shiny stainless pan.
Serve it hot, warm, or cold. Serves four for lunch with a side dish or two hungry customers for dinner.