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