Herb and kale frittata

I enjoyed this frittata for dinner last night with those beautiful mint eggs.

I sauteed garlic, scallions, and a lot of curly kale in sesame oil. I cracked 7 eggs into a bowl and swirled in a dash of cream, cilantro, parsley, and basil. I mixed the egg mixture with the vegetables, and poured that back into the cast iron pan over low-medium heat. I watched for a few minutes, waiting for the eggs to set before moving it into the oven. The oven was already preheated to 350–the bread was baking–and I cooked the frittata for 5 to 8 minutes. The simplicity of this frittata with its blend of herbs and greens was delicious. Try it with a garnish of salsa verde. The leftovers still tasted great today.

Baking is daunting to me with all of its precision and accuracy. I like the flexibility that cooking provides. I'm free to add a dash of this and some of that. But yesterday I conquered that fear, and made my very first loaf of bread. I recently finished Mark Bittman's book, Food Matters, and I wanted to try his recipe for quick bread. It turned out very dense and hearty. Not ideal for 80 degree weather. It would've been good this past winter, toasted and accompanied with a smear of butter and a big bowl of vegetable chili. I'm excited to try crackers, galettes and pizza crusts next.