Wednesday, April 16, 2008

Crispy Prosciutto, Chevre, and Scallion Frittata with Raw Kale Salad

With our abundance of eggs I'm making another Culinary in the Desert adaptation. I used less whole eggs and more whites than the original recipe. I got lazy and didn't want to wash all the kale we were supposed to have last night, so it's showing up in tonight's menu. The salad must marinate in the fridge for ~2 hours.

Crispy Prosciutto Chevre and Green Onion Frittata:

1 tablespoon extra-virgin olive oil
4 scallions, thinly sliced on the diagonal
4 ounces Prosciutto Di Parma, torn into 1" pieces
6 large eggs ( I used 4)
4 egg whites (I used 8)
3 tablespoons milk
2 ounces fresh grated Parmesan cheese (I used 1 oz)
1/4 teaspoon black pepper
3 ounces chevre, crumbled

Heat oven to 350

In a large oven-safe skillet, heat 1 tablespoon oil over medium. Add the scallions - cook until tender, about 1 1/2 minutes. Remove from pan. Add the prosciutto to pan - cook until slightly crisp, 3 to 4 minutes.

While you're waiting on the prosciutto, whisk together the eggs, egg whites, milk, Parmesan and pepper in a medium bowl. Stir in the cooked scallions and prosciutto. Wipe out the pan and add a little olive oil over the whole surface...I used a paper towel to get it up on the sides. Quickly pour the mixture into the skillet and use a spatula to evenly distribute the ingredients.

Bake until browned around the edges and puffed, about 10 to 20 minutes depending on your skillet size. We used a large 12" pan and it took just about 12 minutes. When it is almost set, preheat the broiler and scatter the crumbled chevre on top. Place under the broiler just until lightly browned - about 1 or 2 minutes.

The taste was great, but I think the texture would have been improved if I'd gone ahead and used more whole eggs and less of the whites. If you're not too worried about cholesterol, just make it as written.

Makes about 4 servings.

Raw Kale and Garlic Salad:

This recipe is from Erin at the Southern Dharma Retreat Center with a few additions.

1 lb kale (or collard greens)
1 tablespoon olive oil
1/2-2 cloves garlic, minced. Adjust to taste. (I used one large clove for 2 bunches of kale)
1/2 teaspoon salt
~4 Tbs lemon juice
avocado slices
1 tomato, diced

Remove kale stems and tear or chop greens into smallish pieces. Wash thoroughly. As you can see...I had a little over a pound of kale. ;-)

Pour olive oil on top and "massage" gently for several minutes (4-5), getting the greens good and soft. THIS STEP IS CRITICAL!! Add minced garlic (careful with quantity as this will be served raw), lemon juice and salt and toss lightly to distribute.

Allow to marinate in the refrigerator for 2-3 hours.

Serve topped with avocado slices and tomato. I squeezed more lemon juice over each serving and added some fresh ground black pepper.

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