Turkey and Kale Frittata

Turkey, kale, goat cheese and some fresh herbs make this frittata perfect for brunch or dinner. Don't have kale? Sub in leftover braised greens.
Turkey and kale frittata / Photo by Noah Fecks / Food & prop styling by Olivia Mack Anderson

Courtesy Tim Love, owner/chef, Love Style Inc., Fort Worth, TX

Has there ever been a more leftover-friendly food than the frittata? Tim Love runs a small empire of restaurants around Texas and in Knoxville, Tennessee, including Lonesome Dove Western Bistro, White Elephant Saloon and Love Shack. His signature “urban Western” cuisine translates, in this case, to a cozy dish with some flair in the form of fresh herbs doused in bright lemon juice. It’s easy enough for brunch and hearty enough for dinner.

Thanksgiving Leftovers are Ready for Reinvention

 

Ingredients
  • 6 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced shallot
  • Black pepper, to taste
  • 4 cups packed fresh Lacinato kale chiffonade (or 2 cups leftover braised greens)
  • 1 tablespoon lemon juice
  • Salt, to taste
  • 12 eggs, slightly beaten
  • 2 cups shredded turkey
  • ¼ cup cream
  • ½ cup crumbled goat cheese
  • ¼ cup chopped chives
  • ¼ cup whole leaves flat-leaf parsley
Directions

Heat oven to 400˚F.

In large sauté pan, heat 2 tablespoons olive oil on medium-high heat until shimmering. Add garlic, shallots and grind of pepper. Add kale or cooked greens. (Use caution with raw kale, as it tends to pop.) Cook, stirring, until limp or warmed. Stir in 2 teaspoons lemon juice. Season with salt, to taste. Transfer to paper towels to dry out.

Mix eggs, turkey, cream, salt, pepper and kale or greens.

Warm remaining oil over medium-high heat in cast-iron or oven-safe nonstick pan. Pour in egg mixture. As edges start to set, use rubber spatula to peel them back to allow uncooked eggs to move to edges.

Mix herbs with remaining 1 teaspoon lemon juice. Scatter atop egg mixture. Transfer skillet to oven for 12–15 minutes, or until eggs are cooked through. Cut into slices. Serves 4–6.

Pair It

Château d’Esclans 2017 Whispering Angel Rosé (Côtes de Provence). In many ways, this ultrapale rosé, recommended by Love, echoes the frittata in feel. It’s casual yet refined, classic and easy, so it’s a natural pairing whether you linger over brunch or dinner. Its acidity and bold red fruits stand up beautifully to the hearty kale and turkey, and it doesn’t overpower the delicate herbs and tangy goat cheese.

Published on October 4, 2018
About the Author
Layla Schlack
Senior Editor

Schlack has written and edited stories about cooking, dining, spirits, entertaining and travel, as well as developed recipes, in various editorial roles at Fine Cooking and Hemispheres. Her writing has won a NATJA award. When she’s not editing Wine Enthusiast’s food, spirits and entertaining stories, she can usually be found clanging around her Connecticut kitchen, beverage in hand, trying to re-create some tasty meal she’s had over the course of her travels. Email: lschlack@wineenthusiast.net



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