Norse Frittata

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This super tasty Norse Frittata is easy to assemble and a perfect light lunch or supper. You can also prep and bake it the night before for a nutritious, delicious, grab and go breakfast. In the morning just wrap, warm, and you’re ready to roll! Recipe created by Viking Soul Food, a Portland Oregon food cart serving Norse inspired comfort food. Photo taken by Bree Hester from bakedbree.com

Norse Frittata

Recipe type: Yield: 4 Prep time: Cook time: Total time:


This super tasty Norse Frittata is easy to assemble and a perfect light lunch or supper. You can also prep and bake it the night before for a nutritious

Ingredients:

  • 1 tablespoon olive oil
  • 1 large yellow onion, peeled and chopped into thumb-size pieces
  • 2 parsnips (or carrots), peeled and chopped into ½-inch pieces
  • 1 bunch EACH kale and chard, stems & leaves separated & chopped
  • 5-6 garlic cloves, peeled and sliced thin
  • Coarse salt and black pepper, to taste
  • 1 cup grated Jarlsberg cheese
  • 6 large eggs
  • 3 tablespoons half-and-half or cream

Directions:

  1. Heat olive oil in ovenproof skillet.
  2. Add onion, parsnips or carrots and cook, stirring occasionally for 15 minutes.
  3. Add kale/chard stems to pan. Cook for 5 minutes, stirring.
  4. Add garlic slices and stir until they become aromatic.
  5. Add kale/chard leaves.
  6. Season with salt and pepper, stir well and cover; cook about 4-5 minutes.
  7. Whisk together 6 eggs with half-and-half or cream; pour over vegetables, moving them around a bit to evenly cover with egg mixture.
  8. Cover with cheese; place skillet in a 450 degree oven.
  9. Bake 15 minutes or until eggs are cooked through and cheese is melted.
  10. Serve with crusty bread and favorite salad. Or, when cooled, cover skillet and transfer to refrigerator.
  11. In the morning, slice frittata into wedges and wrap in lefse, pita, lavash or other flatbread.
  12. Microwave to warm and take along.

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