Worthy of a Sunday brunch, this frittata bakes while you sip your favorite morning beverage and read the newspaper or a good book. To make the crust (inspired by a post on the An Ode To Mung Beans blog), you will need cooked rice—I used leftover brown rice.
- olive oil
- cooked brown rice
- 1 or 2 egg whites, yolks reserved
- onion, diced
- mushrooms, sliced
- green garlic, diced, or garlic cloves, minced
- ground spices of your choice, such as turmeric, cumin, smoked paprika, and chipotle or other chile powder
- kale, center ribs discarded, leaves torn or sliced thinly
- whole eggs, including the reserved yolks, beaten lightly
- black pepper
- green onions, sliced thinly (optional)
- fresh cilantro or parsley, minced (optional)
- Preheat the broiler (set to low, if you have that option), making sure that the rack is about 6 inches away from the heat. Grease a baking dish with the olive oil.
- Add enough rice to the prepared dish to cover the bottom. Add a pinch of salt to the egg whites and mix into the rice. Flatten the rice into the bottom of the dish to create a crust. Brush some more oil on top of the rice. Broil for a few minutes until golden, remove from the oven, and set aside. Turn off the broiler and preheat the oven to 375º.
- Meanwhile, heat more olive oil in a large frying pan over medium heat. Stir in the onion and mushrooms and cook until softened. Mix in the garlic and ground spices and cook for a minute or two. Add the kale leaves in handfuls, stirring after each handful. Reduce the heat to medium-low and cook, covered, for a few minutes until the kale is wilted. Pour the beaten whole eggs and reserved yolks into the pan with the kale mixture and stir. Cook for a minute or two, stirring constantly, until the eggs are just barely set.
- Pour the egg-kale mixture on top of the rice in the baking dish and spread into a level layer. Bake the frittata, checking every 20 minutes to see if the eggs are cooked. When almost done, sprinkle green onions on top, if using, and return to the oven for a minute or two. Remove from the oven and let cool for 10 minutes or so. Sprinkle with cilantro or parsley, if using, cut the frittata into pieces, and serve.