Pumpkin-Kale Frittata with Sun-Dried Tomatoes
2
Points®
Temps total: 40 min • Préparation: 10 min • Cuisson: 30 min • Portions: 6 • Difficulté: Facile
Canned pumpkin not only enriches this frittata with deep, rich, squash-like flavour but also gives it a creamy, custardy texture that’s more like the filling in a full-fat quiche. Sautéed leeks and kale provide textural contrast and savory notes, and sun-dried tomatoes provide chewy tart-sweet bits. We microwave the tomatoes with a little water to ensure they’re completely plump and tender. If you don’t have a leek on hand or can’t find a good one at your store, you can substitute thinly sliced shallots.
Ingrédients
Sun-dried tomatoes (without oil)
½ cup(s), thinly sliced
Olive oil
1 tbsp(s)
Uncooked leek
1 cup(s), thinly sliced
Crushed red pepper flakes
¼ tsp(s)
Kale
8 oz, stemmed and thinly sliced
1% low fat milk
⅓ cup(s)
Grated Parmesan cheese
⅓ cup(s)
Kosher salt
¾ tsp(s)
Egg
8 large
Pumpkin puree
15 oz
Instructions
1
Preheat the oven to 400°F. In a small microwave-safe bowl, combine the sun-dried tomatoes and 2 tbsp water. Microwave on High for 1 minute; set aside.
2
Heat the oil in a 10-inch cast-iron or other ovenproof skillet over medium heat. Add the leeks and pepper flakes; cook 3 minutes. Add the kale and ¼ cup water; cook until the kale is tender, 4 to 5 minutes. Stir in the tomatoes and remove the pan from the heat.
3
In a large bowl, whisk together the milk, Parmesan, salt, eggs, and pumpkin puree. Stir in the kale mixture and pour the mixture into the skillet. Bake until set, 22 to 25 minutes.
4
Serving size: 1 wedge
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