When Brendon of Something In Season posted lovely photos of a new meal creation on Friday, I knew that's what I'd have to have for dinner. Quick and nutrient-rich, and nicknamed "Eggs Davis", this dish as I made it straddles the line between frittata and casserole. I tweaked Brendon's recipe, using kale instead of chard, and beaten eggs instead of individual eggs. The result is a casserole with a bottom layer of leeks, followed by a thick layer of greens, and then layers of tomato, egg, and cheese, topped with the toasty breadcrumb-like crunch of finely ground almond flour. It holds together well enough to serve in neat, pie-shaped slices and reheats well in a toaster oven set to 350 degrees.
Eggs & Kale Parmesan
1 bunch fresh kale (I prefer smooth-leafed lacinato/dinosaur kale)
2 tomatoes, diced
1/3 cup Parmesan cheese, freshly grated
1/3 cup ground almond meal
1/2 cup chopped leeks
1 tablespoon sea salt
Freshly ground black pepper
2 tablespoons olive oil
Preheat the oven to 375. Add oil to a cast iron pan. Heat oil on medium heat. Add leeks and sautee until the leeks begin to brown. Spread leeks evenly around the bottom of the pan and remove from heat.
Bring 1-2 quarts of water to a rolling boil, then add a tablespoon of sea salt. Wash and remove stems from kale, and chop roughly. Submerge chard in boiling water for 1-2 minutes or until tender. Drain completely in colander.
In a bowl, beat 4 eggs thoroughly.
Line cast iron pan with an even layer of kale. Sprinkle chopped tomatoes on top. Add a generous amount of ground black pepper. Then pour beaten eggs over the vegetables (use a spoon to make sure the egg mixture spreads all the way to the outer edge of the pan). Spread grated cheese evenly over the eggs, and then top with almond meal.
Bake for 15-18 minutes or until eggs are firmly set. Place under the broiler for 1 minute or until the almond meal begins to brown in spots. Slice and serve. Makes 4-6 servings.