Caramelized Onion, Kale, Pine Nut & Lemon Frittata With Roasted Garlic & Lemon Greek Yogurt Sauce
Made from all local ingredients!
1 Onion sliced thin
1/8 cup of toasted pine nuts
2 handfuls of chopped kale
10 eggs whisked
juice & zest of 2 lemons
1 head of garlic roasted
1 cup of greek yogurt (room temperature)
Preheat the oven to 350. Heat an 9 inch sauté pan over medium low heat. Add about a tablespoon of butter or oil then add onions and stir over med low heat until they are brown and caramelized (about 10 minutes). Then add the eggs, pine nuts juice of one lemon, salt, pepper, and kale to the sauté pan and transfer the pan to the oven until cooked through but not browned (about 15 minutes).
While its cooking take your roasted garlic, yogurt, juice of the remaining lemon, zest and stir with a little salt and pepper. Drizzle with olive oil then set aside. Then serve either on top or on the side of the fritatta.
Served here with roasted potatoes & greenhouse radishes, turnips and kale. Sprinkled with sesame seeds & Maldon Sea Salt.