Pumpkin-Kale Frittata with Sun-Dried Tomatoes
Sun-dried tomatoes (without oil)
½ cup(s), thinly sliced
1 cup(s), thinly sliced
Crushed red pepper flakes
Fresh Tuscan kale
8 oz, stemmed and thinly sliced
Grated Parmesan cheese
8 item(s), large
Canned pumpkin puree
- Preheat the oven to 400°F. In a small microwave-safe bowl, combine the sun-dried tomatoes and 2 tbsp water. Microwave on High for 1 minute; set aside.
- Heat the oil in a 10-inch cast-iron or other ovenproof skillet over medium heat. Add the leeks and pepper flakes; cook 3 minutes. Add the kale and ¼ cup water; cook until the kale is tender, 4 to 5 minutes. Stir in the tomatoes and remove the pan from the heat.
- In a large bowl, whisk together the milk, Parmesan, salt, eggs, and pumpkin puree. Stir in the kale mixture and pour the mixture into the skillet. Bake until set, 22 to 25 minutes.
- Serving size: 1 wedge