Kishk and Baby Kale Frittata

Frittatas are always a great breakfast or brunch option, especially when shared with friends or family. This recipe has a bit of a twist, using primarily egg whites, kishk and baby kale. Kishk is not commonly found in super markets but can easily be substituted with cooked bulgur.

TIME: 10 minutes

SERVES: 2 

What you'll need:

• 1 cup of eggwhites + 1 whole egg
• 1 small handful of baby kale
• 3/4 cup hydrated kishk (or cooked bulgur)
• Salt & pepper to taste
• 2 tbl butter

1. Preheat oven to 375°
2. Soak kishk under boiling water for few minutes. Drain and set aside.
3. Heat 9" cast iron or oven proof pan over medium heat with 1 tbl butter
4. Brown the hydrated kishk until nice and golden
5. Pour in eggs and add kale
6. Season with salt and pepper
7. Dot 1 tbl butter on top of mixture and place in oven
8. Cook 10 minutes or until cooked through

Fresh Corn Salad

Fresh corn is incredible in this summer salad. With fish, chicken or carne asada, the sweet corn and light, tangy dressing are a perfect accompaniment to any main dish.

• 2 Corn on the Cobbs
• 3 green onions
• 1 cup of halved cherry or baby heirloom tomatoes
• 1/2 cup roughly chopped fresh cilantro
• 1 lime
• 1/4 tsp agave
• 1/2 cup olive oil
• Salt and pepper to taste

1. Remove the husks from the corn
2. Place the corn vertically in a bowl and carefully cut the corn off of the cobb. Use a sharp knife and slice all the way down - like you would bread.
3. Chop the onion, tomatoes and cilantro and toss in with the corn
4. Squeeze the lime and add the agave and olive oil
5. Add a pinch of salt and pepper to taste
6. Toss ingredients together