Kale, Thyme, Feta and Roasted Tomato Puff Pastry Frittata

One of our favourite weekend brunches, is Frittatas. I love how versatile they are and can feed a crowd. This weekends frittata featured our farm Siberian Kale and fresh thyme nestled in a puff pastry crust topped with the sweetest oven roasted tomatoes.  This frittata was baked in a cast iron skillet as it cooks the puff pastry crispy. Its ok if you don't have a cast iron skillet, you can use a pie plate or any oven safe 10 inch round dish. I have also shared a quick Sriracha Ketchup that pairs deliciously with the frittata.

Enjoy

xoxo

Ingredients

2 tbsp olive oil

1/2 red onion, finely diced

1 tbsp fresh thyme leaves

11/2 cup kale leaves, roughly chopped

1 sheet of puff pastry, thawed

Flour for dusting

12 large eggs

1/3 cup Greek yogurt

1/4 cup + 2 tbsp feta crumbled

1 tsp salt

1/2 tsp fresh ground pepper

Sriracha Ketchup

1/2 cup ketchup

1tsp Sriracha sauce

Roasted Tomatoes

2 cup cherry tomatoes

2 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp brown sugar

1/2 tsp salt

1/2 tsp fresh ground black pepper

Preparation 

To make roasted tomatoes, preheat oven to 400F,  line a large baking sheet with parchment paper. Toss tomatoes with all ingredients and place on baking sheet. Roast in the oven for 30 minutes. Remove from oven and set aside.

Lower oven to 375F. In a 10 inch round cast iron skillet, heat oil over medium heat. Add onions and sauté for 1-2 minutes until onions are translucent and soft. Stir in thyme and sauté for 30 more seconds. Add kale and cook until just wilted. 

Remove kale mixture from skillet and set aside to slightly cool. The skillet should still have an oil coating so no need to oil or butter.

In a large bowl, whisk eggs with yogurt well. Stir in kale mixture and a 1/4 cup of feta.

Lightly flour your surface and roll out puff pastry 11 inches round. Carefully layer the inside of skillet with puff pastry leaving an inch overlap on the sides. Poor egg mixture into puff pastry and top with remaining 2 tbsp of feta.

Bake for 15 minutes, then top with about 12 roasted tomatoes. Bake for an additional 15 minutes or until pastry is golden and eggs have set.

To make Sriracha ketchup, whisk together ketchup and Sriracha.

Serve frittata with Sriracha ketchup and extra roasted tomatoes.

SERVINGS 6 | PREP & COOK TIME 1 hour

Copyright © 2016 Irene Matys.

All Rights Reserved.

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