Backyard Frittatas

—from Kate Mendenhall, Executive Director, NOFA-NY

Ingredients

•    1 generous chunk of butter
•     ½ to 1 cup chopped onions
•     Several cloves chopped garlic
•     ½ to 1 chopped red ripe bell pepper*
•     2 to 3 cups chopped kale*
•     4 to 6 eggs
•     ¼ cup milk
•     Salt,  Pepper &  Nutmeg to Taste
•     Local cheese

Directions

You can substitute whatever vegetables you have most recently harvested for the kale and pepper. Be creative! Preheat the oven to 350°. In a cast iron skillet, melt the butter and use it to coat the bottom and sides of the skillet. Add the onions and garlic and sauté. Add the red pepper and kale and cook until kale wilts and pepper is softened. In a separate bowl, beat the eggs, add milk, and spices. Pour the egg mixture over the vegetables in the skillet. Let set for a minute or two.  Add crumbled cheese on top (if using goat cheese, beat into the egg mixture before adding it to the skillet). Let set another couple of minutes. Move the skillet to the oven and let cook for about 20 minutes until eggs set. Broiling for the last minute will make a nice toasted top. Serve with a seasonal salad and some local bread.