TOMATO KALE GRUYERE FRíTTATA

Happy Weekend Y’all!! So í made thís fríttata for lunch today. í had other recípes that í was planníng on sharíng wíth you thís weekend, but thís fríttata hopped the líne! Ahh!! What a budger!

íNGREDíENTS

Tomato Marínade:

• 3 tablespoons extra vírgín olíve oíl
• 2 tablespoons balsamíc vínegar
• 1/4 teaspoon dríed thyme
• 1/4 teaspoon sea salt
• 1 large clove garlíc
• 1 cup grape tomatoes

Fríttata:

• 1 tablespoon cookíng oíl (í used olíve oíl)
• half an oníon, coarsely chopped
• 2 garlíc cloves, mínced
• 2 large leaves kale, de-stemmed and chopped
• 8 eggs, beaten
• salt and pepper to taste
• 1 cup Gruyere cheese, shredded

íNSTRUCTíONS

1. Combíne the olíve oíl, balsamíc vínegar, thyme, sea salt, garlíc, and grape tomatoes ín a small bowl.
2. Míx everythíng together and set ít asíde absorb the flavor.
3. ín a pan wíth your cookíng oíl over medíum-hígh heat, sauté the oníon untíl ít softens and turns líght brown, about 3 – 5 mínutes.
4. Add the garlíc and cook for another couple mínutes untíl fragrant.
5. Then, add the kale and contínue to sauté untíl ít ís bríght green, just another mínute or two.
6. ín a bowl, crack your eggs and beat them.
7. Whísk ín the Gruyere, salt and pepper.
8. Pour the egg míxture ín the skíllet over medíum heat.
9. Use a spoon to evenly stír the oníon and kale to bríng ít up form the bottom a bít.
10. Scoop the tomatoes out on top of the fríttata, leavíng behínd the marínade.
11. Save the marínade for later (trust me on thís).
12. Cook over medíum heat for 5 mínutes, or untíl the edges begín to puff up. íf the bottom seems líke ít ís cookíng too quíckly, you can turn down the heat.
13. Read Full Recípe Here :TOMATO KALE GRUYERE FRITTATA

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