Prep Time: 15 minutes
Cooking Time: 15 minutes
- 6 eggs, beaten
- 3 teaspoons of olive oil, separated
- 1 shallot, thinly sliced
- 1/2 cup of kale
- 1/4 cup of shredded mozzarella cheese
- 1/2 cup of leftover roasted pheasant, shredded into bite size pieces
- 1 small tomato, seeded and diced
- grated Parmesan cheese, for garnish
- red pepper flakes, to taste
- salt and pepper
1. Heat 1 teaspoon of oil in a 12-inch, non-stick and ovenproof skillet over medium-low heat. Saute sliced shallot until softened, scoop out and set aside. Then heat another teaspoon of oil over medium-high heat and add kale. Sauté for 2 minutes, then add a little bit of water, cover and steam for another minute to allow kale to soften. Remove kale. Finally, add the last teaspoon of oil to heat up leftover pheasant pieces.
2. Add kale back into the skillet and evenly spread out the kale and meat. Add mozzarella cheese, a pinch of salt and pepper to the beaten egg. Pour egg mixture into the skillet and sprinkle sauteed shallot over the top. Cook over medium-high heat for 4-5 minutes, or until the bottom has set. Sprinkle tomato over frittata at the last minute.
3. Next, place skillet under the broiler for a few minutes, until frittata is lightly browned and fluffy, 3-4 minutes. We don't have a non-stick ovenproof skillet, so we carefully transferred the frittata to a cookie sheet.
4. Finally, sprinkle Parmesan cheese and red pepper flakes on top. Cut frittata into wedges and serve immediately.