I have made this original recipe many times for several people with great success. Thank you Alexis for helping me cook it this time around. Shout out to @bandochica !
If you followed RMJcarseatings, you know how much I love Korean food. I combined gochujang and miso paste to flavor:
And now… Breakfast…
Yes breakfast, though it works for any meal. Just a reminder, gochujang is a fermented pepper paste that is the Korean Sriracha. It has a spicy yet not overwhelming kick (unless you are a wimp). Miso paste is fermented soybean paste that can only be described as Umami.
I thought these seasonings would be great in a Frittata, which is essentially a crustless quiche. I was first inspired to make this dish from this Everyday Food video.
The basic concept is cooking a bunch of kale with a little oil on a skillet until it wilts, throwing some whisked eggs on it, then baking it off in the oven. I love this recipe because eggs and kale are cheap to buy in the store and it is an easy recipe to make. I took the basic premise of the recipe and started experimenting. I did an Indian style one with garam masala and turmeric. An Italian one with basil, oregano, and sun dried tomatoes. If you have some lean meat and or dairy, throw it in there. Make it your own. The following recipe does have a lot of salt and cholesterol. One egg has 62% of your daily allowance of cholesterol. Salt and cholesterol are both of those things that research shows as deadly one day and not a problem the next. If you do not have blood pressure issues, you should be fine.
Ingredients (for two servings)
- 4 eggs
- 1/3 of a cup of non-fat Greek yogurt
- 4 cups of chopped kale (I like the pre-washed pre-chopped bags)
- 3 cloves of garlic, minced.
- 2 teaspoons neutral oil
- 3 tablespoons of miso paste
- 2 tablespoons of gochujang paste
- 1/4 of a cup of crumbled blue cheese.
- Preheat your oven to 415 degree Fahrenheit.
- Put the eggs, yogurt, and pastes in a mini food processor and blitz until well combined.
- Heat up a large oven safe pan or cast iron skillet on your stove on medium high, then pour on the oil and swirl it around.
- Put the garlic in the pan and stir around until it softens for about 4 minutes.
- Throw in the kale and cook it for about 6 minutes until it brightens and wilts.
- Pour in the egg mixture and sprinkle on the blue cheese. I have to give credit to Momofuku Milk Bar for teaching me that blue cheese goes great with Korean food.
- Put the Frittata in the oven for about 6-9 minutes. It is done when the egg is no longer runny.
Nutrition:
| Nutrition Facts | |
|---|---|
| Servings 2.0 | |
| Amount Per Serving | |
| calories 416 | |
| % Daily Value * | |
| Total Fat 20 g | 32 % |
| Saturated Fat 6 g | 31 % |
| Monounsaturated Fat 7 g | |
| Polyunsaturated Fat 5 g | |
| Trans Fat 0 g | |
| Cholesterol 382 mg | 127 % |
| Sodium 1605 mg | 67 % |
| Potassium 797 mg | 23 % |
| Total Carbohydrate 35 g | 12 % |
| Dietary Fiber 4 g | 17 % |
| Sugars 8 g | |
| Protein 28 g | 56 % |
| Vitamin A | 425 % |
| Vitamin C | 270 % |
| Calcium | 34 % |
| Iron | 34 % |
Get Off Your Butt and Cook 