Ramekin Frittatas with Kale, Mint & Pecorino
Yvette Van Boven's book, Home Made, inspired food blogger Palate/Palette to create these wonderful mini frittatas using kale, pecorino and lime. We're ever-so glad:
A creative host of ingredients grace chapters devoted to techniques on everything from homemade cheese-making to smoking meat and beyond. It's the type of book that inspires you to be fearless in the kitchen; just the kind of tool I need in my armory. Unable to take it with me at that moment, I was nonetheless inspired by a simple frittata recipe with a unique combination of mint, spinach and pecorino. Already equipped with a bounty of fresh mint, and intrigued by its use in an egg dish, I created my own version using kale and pepitas.