Feta, Quinoa and Kale Oven Omelet: Preheat oven to 400°. Coarsely chop blanched kale. (I blanch my greens as soon as I get back from our weekend farmers’ market.) Warm 1 cup whole milk in the microwave until hot, 1 - 2 minutes. Put the kale in a large bowl, with a couple good pinches of salt, a chunk of feta broken up with a fork, and a handful of coarsely grated Asiago cheese or Parmesan. Add a cup of cooked quinoa (from the freezer, defrosted), a big pinch of ground nutmeg, some ground pepper, 3 or 4 sprigs of fresh oregano or thyme (or a big pinch of dried), 3 or 4 sprigs of fresh marjoram (or a big pinch of dried), and a handful of parsley leaves, coarsely chopped. (I usually just flop the herbs on top of the kale, chopping everything at once.) Stir in the warmed milk; if you have some sautéed onion (I prep extra on Sunday for weeknight meals like this) add it; if not, coarsely chop and add 2 or 3 scallions. Beat 4 eggs, add to the bowl, and stir well. Tip into a buttered pie plate; bake for 30 minutes. Hint: If roasting a vegetable to serve alongside, put your baking sheet in the oven when you turn it on. Prep the veg immediately after putting the main dish in, and toss onto the preheated sheet. They'll sizzle! And they'll be done at the same time. Total time to table (with a salad made while the main dish bakes) - 45 minutes. Clean up takes less than 10 minutes.
This is a lusher first cousin to my quinoa and feta frittata, and is inspired by my mother’s ham and cheddar oven omelet, a family favorite. #momtest #makeahead #CookOnceEatTwice #freezerhelper #weekendbase #notrecipe #notarecipe #ComponentCooking #HowMotherCooks #QuiSiMangiaBene #OnMangeBienIci #quinoa #kale #feta #FreshHerbs #HowMotherPlans #HMCMealPlanning #weeknight #WeeknightDinner