Freekeh is wheat that’s harvested while still green and then roasted, giving it a smoky flavor. Freekeh is sold either as an intact grain or cracked for faster cooking. The smoky taste of freekeh is fantastic here, matched perfectly with robust kale, loads of garlic, and a generous pinch of crushed red pepper. If you’d like an extra pop of color and flavor, top with wilted kale and seared cherry tomatoes. Frittata, which some kids call “egg pie,” makes a beautiful breakfast and a satisfying crowd-pleaser. It’s such a versatile dish—you can toss in pretty much any whole grain or vegetable you like.
Bring 1 1/2 cups water to a boil in a small saucepan; stir in freekeh. Cover, reduce heat, and simmer 20 minutes. Remove from heat; let stand 10 minutes. Drain any remaining liquid. Freekeh should be slightly al dente and a bit chewy.
Preheat oven to 375°F.
While freekeh cooks, heat a 10-inch cast-iron or other ovenproof skillet over medium heat. Add oil; swirl to coat. Add shallots, red pepper, and garlic; cook 5 minutes or until tender, stirring occasionally. Add half of kale and 1/4 cup water; cover and cook 2 minutes or until kale wilts. Add remaining kale and 1/4 cup water; cover and cook 6 minutes or until kale is tender. Stirin freekeh.
Combine milk and next 4 ingredients, stirring with a whisk. Pour evenly over freekeh mixture in pan without stirring; cook over medium heat 2 minutes or until egg mixture starts to set around edges. Place pan in oven. Bake at 375°F for 8 to 10 minutes or until almost set. Turn on broiler (do not remove pan from oven); broil 2 minutes or until top is lightly browned. Cool 5 minutes before cutting into wedges.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice