Low-and-Slow Spring Onion Frittata

Ingredients

1 dozen large eggs
1/2 cup (150g) 2% Greek yogurt
Kosher salt and pepper, to taste
2 tablespoons olive oil
1 bunch large spring onions
1 small bunch Lacinato kale, stemmed and leaves chopped
1/4 teaspoon crushed red pepper
1/4 cup (8g) finely shredded Parmesan cheese, loosely packed
1/4 cup (10g) shaved Parmesan cheese
1/2 cup (6g) parsley leaves, loosely packed
1/4 cup (3g) small dill sprigs, loosely packed
1/4 cup (3g) mint leaves, loosely packed
Optional Garnishes

Olive oil, for drizzling
Freshly grated lemon zest
Flaky sea salt
Lemon wedges
Directions

Preheat the oven to 300°F (150ºC). In a large bowl, whisk the eggs with the yogurt until very smooth. Season lightly with salt and pepper.

Trim the tops of the spring onions so the bulbs can lay flat in a 10-inch, non-stick, ovenproof skillet. Slice the spring onions lengthwise. Save the tops for another use.

In the skillet, heat 1 tablespoon of olive oil. Arrange the spring onions cut-side down, season lightly with salt, and cook over moderate heat without flipping until browned, 3–5 minutes. Transfer to a plate.

Add the remaining 1 tablespoon of olive oil to the skillet and heat. Add the kale, crushed red pepper and season lightly with salt. Cook over moderate heat, stirring occasionally, until tender, about 3 minutes. Turn the heat off.

Pour the egg mixture over the kale, stirring to evenly distribute the greens. Arrange the spring onions cut-side up on top and sprinkle with the shredded Parmesan. Transfer the skillet to the oven and bake until the top is golden brown and the middle is just set, about 20 minutes.

Let the frittata cool slightly in the skillet before sliding it out onto a platter. Garnish with parsley, dill, mint and the 1/4 cup of shaved parmesan. Drizzle with more olive oil. Freshly grate some lemon zest over the top and sprinkle with flaky sea salt. Slice and serve, passing lemon wedges at the table.

Serves: 4 | Serving Size: 1/4 frittata

Nutrition (per serving): Calories: 388; Total Fat: 26g; Saturated Fat: 8g; Monounsaturated Fat: 5g; Cholesterol: 568mg; Sodium: 616mg; Carbohydrate: 14g; Dietary Fiber: 3g; Sugar: 2g; Protein 28g