Frittata and Kale Salad

I can't really say breakfast is my favorite meal, because ALL meals are my favorite, but I definitely love breakfast. What better than to have breakfast for dinner?

First of all let me state that I am not a pancake fan, so when I say breakfast for dinner I don't mean pancakes and waffles, I mean eggs. Frittata to be exact. Last weekend I stumbled upon an easy frittata recipe (almost all frittatas are very simple to make) and several variations in FOOD by Martha Stewart, and yesterday I finally made it.

Originally, the frittata was going to be a turkey zucchini with gruyere cheese frittata, but for some reason I completely forgot to buy zucchini.  So I looked around in my veggies drawer and found some asparagus spears, the perfect substitution.

As a side, I made one of my favorite salads. Because breakfast is good for dinner, but I need to have some kind of green in my dinner or I won't be satisfied. Anyways, the Kale and Pine Nut salad from Bon Appetit is one of the salads that I could eat over and over again. And yes, contrary to popular belief, there are some salads that I don't like.

Turkey, Asparagus, Gruyere Frittata (adapted from FOOD by Martha Stewart)

• 1 tablespoon olive oil
• 1 cup cubed turkey (about 1/2 inch thick)
• 1 1/2 cups chopped asparagus
• 3/4 cup shredded gruyere cheese
• 6 large eggs
• 1/2 cup egg whites
• S & P

1. Preheat oven to 425 F. Heat olive oil on a 10-inch oven proof skillet over medium high heat. Add turkey and asparagus and season with S & P. Cook for about 3-5 minutes, until asparagus are slightly tender, stirring occasionally.
2. Meanwhile slightly beat eggs and egg-whites together. Add egg mixture to the skillet and sprinkle with the gruyere cheese. Cook until edges are set, about 5 minutes.
3. Transfer skillet to oven and cook for 10-13 minutes or until frittata is set. Place plate over skillet and invert frittata. Serve immediately

Kale and Pine-nut Salad (adapted from Bon Appetit)

• 2 tablespoons dried currants
• 2 tablespoons pine-nuts
• 2-3 bunches kale (depending on size), stems removed and leaves thinly sliced
• 7 1/2 tablespoons white balsamic vinegar
• 1 tablespoon rice vinegar
• 1 1/2 tablespoons olive oil
• 1 tablespoon honey
• Shave parmesan cheese (optional)

1. Place currants in bowl with 5 tablespoons white balsamic vinegar and let marinate for 2-24 hours (the more they soak, the better they will taste in the salad). Lightly toast pine-nuts on a baking sheet.
2. In a small bowl whisk 2 1/2 tablespoons white balsamic vinegar, rice vinegar, olive oil, and honey until honey dissolves. In a large bowl place kale, drained currants, and pine-nuts and toss with dressing to coat. Let salad marinate for 20 minutes, tossing occasionally.
3. Add parmesan cheese and serve.