Ingredients with Measurements:
- 1/2 lb. scrapple, diced
- 1 bunch kale, stems removed and chopped
- 1 onion, diced
- 1 red bell pepper, diced
- 6 eggs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tbsp. olive oil
Special equipment needed:
- 10-inch oven-safe skillet
- Whisk
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a skillet over medium heat, cook diced scrapple until browned and crispy. Remove from skillet and set aside.
3. In the same skillet, add 2 tbsp. of olive oil and sauté onion and red bell pepper until softened.
4. Add chopped kale to the skillet and cook until wilted.
5. In a bowl, whisk together 6 eggs, 1/4 cup milk, 1/4 cup grated Parmesan cheese, salt, and pepper.
6. Pour the egg mixture into the skillet and stir to combine with the vegetables.
7. Add the cooked scrapple to the skillet and stir.
8. Cook the frittata on the stove for 2-3 minutes until the edges start to set.
9. Transfer the skillet to the oven and bake for 15-20 minutes until the frittata is set and golden brown.
10. Remove from the oven and let cool for a few minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 16g
Saturated fat: 5g
Cholesterol: 230mg
Sodium: 550mg
Total carbohydrates: 10g
Dietary fiber: 2g
Sugar: 4g
Protein: 17g
Substitutions for ingredients:
- Scrapple can be substituted with bacon or sausage.
- Kale can be substituted with spinach or Swiss chard.
- Parmesan cheese can be substituted with any grated cheese of your choice.
Variations:
- Add diced potatoes or sweet potatoes to the skillet for a heartier frittata.
- Add diced tomatoes or mushrooms for extra flavor.
- Use different types of cheese for a different flavor profile.
Tips and tricks:
- Make sure to remove the stems from the kale before chopping.
- Use a non-stick skillet to prevent the frittata from sticking.
- Let the frittata cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve on a platter with a sprinkle of chopped parsley or chives.
Garnishes:
Garnish with a sprinkle of grated cheese or chopped herbs.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Mixed green salad
Troubleshooting advice:
- If the frittata is not setting in the oven, increase the temperature and bake for a few more minutes.
- If the frittata is sticking to the skillet, use a spatula to loosen the edges before transferring to the oven.
Food safety advice:
- Make sure to cook the scrapple and eggs to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Scrapple is a traditional Pennsylvania Dutch dish made from pork scraps and cornmeal.
Flavor profiles:
Savory, salty, and slightly bitter from the kale.
Serving suggestions:
Serve for breakfast, brunch, or dinner.
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