KALE, SPINACH, OR SWISS CHARD FRITTATA

1 large bunch spinach, kale, or Swiss chard. If frozen spinach, squeeze out water.
1 small bunch basil or a tbl of pesto (fresh basil is preferred)
2 tbl olive oil
6 large eggs (if egg substitutes are used, still use a couple of real eggs)
1 large sweet onion (Walla Walla, Vidalia, Maui, Mayan, or similar)
1 minced garlic clove
1 can (8 oz) artichoke bottoms
1 can (4 oz) sliced water chestnuts
1 cup sour cream (low fat will do, but not well)
½ cup crumbled feta cheese (with dried tomatoes and basil)
6 thin slices (1/4 lb) deli honey ham
a couple fistfuls grated cheddar
a fistful grated mozzarella
dashes paprika

Preheat oven to 375 degrees Fahrenheit. (1) Wash, de-stem, and chop kale and wash basil leaves. (2) Sauté chopped onion until tenderly translucent. Add minced garlic a moment before finished. (3) Chop artichoke bottoms and water chestnuts and with the sautéed onion and garlic spread over the bottom of a baking dish. (4) Lay one layer of thin deli ham over the onion, water chestnut, and artichoke bottom mix. (5) Spread kale or spinach over the ham. (6) Lay another layer of thin deli ham over the kale or spinach. (7) Sprinkle a layer of feta cheese over the ham. (8) Spread a layer of fresh basil leaves over the feta cheese. (9) Beat eggs and sour cream together and pour over the basil leaves. (10) Over the egg and sour cream mix sprinkle the cheddar cheese with streaks of mozzarella. (11) Dust with dashes of paprika.

Bake at 350 degrees for about 40 minutes until the top has browned.   Add cheddar and mozzarella cheeses to top about ten minutes before removing it from the oven.Set aside to cool before cutting into wedges. The frittata can be made well-ahead and warmed later to display the cook’s genius. Don’t nuke. Serve warm, not cold.

Note: The big expenses are the feta cheese, the fresh basil, and the artichoke bottoms. Hearts have spiny leaves. Bottoms are better. Artichokes supply an underlying counterpoint to the feta and can be left out if you aren’t fond of the eaters. The feta provides the zip and shouldn’t be left out. Pesto can replace the basil leaves, but crisp, baked basil renew one’s faith in divine providence.

The Rev. Dana Prom Smith, S.T.D., Ph.D.
397 West Cattle Drive Trail
Flagstaff, Arizona 86001

 

(928) 213-1426
stpauls@npgcable.com