Quick and Delicious Shakshuka

Quick and Delicious Shakshuka

Have you had the pleasure of enjoying Shakshuka? I can’t say I’m an expert at this Middle Eastern egg dish by any means, but I can say that over time I’ve learned to prepare it simply and just the way I like it: with an Italian spin.

If you haven’t had the pleasure of whipping up Shakshuka, or something like it,  I definitely recommend giving it a go. It’s quick, delicious, and can be prepared with many different combinations of ingredients you most likely have in the fridge. You can make it your own, just like I did.

As a half Jewish girl, this dish very well could have been in my life earlier. However, because I grew up around the Sicilian side only, I can’t say it was. I wish my dad were still around so I can ask him if it was prepared for him as he was growing up. My guess is that he’d love it either way, especially because I know he loved tomato sauce – and he loved eggs. I only saw my dad cooking once in my life, and it happened to be eggs and onions with a side of fresh tomatoes. The more I think about this, the more confident I am it was a dish he knew, and one I wish he shared with us.

In any case it’s in my life now - in an Italian sort of way - but either way I’m happy about it. I hope you try it, because I think you’ll be happy about it too.

Quick and Delicious Shakshuka
Prep time: 
Cook time: 
Total time: 
Serves: serves 2
  • 3 eggs
  • 1 tablespoon olive oil
  • 1 (14.5 ounce) can tomatoes, mashed
  • ½ cup onions, chopped
  • ½ cup bell peppers (any color), chopped
  • 2 garlic cloves, crushed or minced
  • 6 fresh basil leaves, roughly broken or chopped
  • ¼ cup olives (any kind)
  • ½ teaspoon paprika
  • ¼ teaspoon oregano
  • ¼ teaspoon cumin (optional)
  • Kosher salt, to taste
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon grated Parmigiano cheese
  1. Heat oven to 400 degrees F.
  2. In heavy bottom (and oven safe) skillet, saute onion and bell pepper for several minutes until tender. Add garlic and saute for another minute.
  3. To the same pan, add the crushed tomatoes and cook on medium low heat for about 10 minutes, adding in all the spices and stirring occasionally. If sauce needs moisture, add a little water, wine or beer.
  4. Carefully crack and drop eggs on top of sauce.
  5. Transfer to oven and bake for about 10 minutes until egg is cooked to desired doneness.
  6. Garnish with fresh parsley and grated Parmigiano cheese.



Simple Strawberry Scones

Simple Strawberry Scones

Let’s get straight to the point: These strawberry scones are incredibly easy to make, but they taste like they could have come from your favorite bakery or pastry chef. I’m not kidding. They are perfectly crispy on the outside, and tender in the middle.

I’m thinking these are a perfect Mother’s or Father’s day treat because they definitely won’t take up too much time in the kitchen. I made these before work and from start to finish it took only about 30 minutes – and 20 of those minutes was just the baking time.

I have so much to talk about, but at the moment I don’t have time to share in the way I want to. This means you have to wait until the next post.  And that should be very soon!

In the meantime, I hope you are all happy and hopeful.


5.0 from 1 reviews
Simple Strawberry Scones
Prep time: 
Cook time: 
Total time: 
Serves: 8 scones
  • ⅓/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • pinch of salt
  • ½ cup fresh strawberries, diced
  • 1 stick (4 ounces) butter, chilled and cut in ½ inch cubes
  • 1 cup milk
  • 1 teaspoon vanilla
  • 2 tablespoons Turbinado or brown sugar
  1. Heat oven to 375 F degrees.
  2. In mixing bowl, whisk together flour, baking powder, salt and sugar.
  3. Add strawberries and toss.
  4. With electric mixer, using paddle attachment, add butter and beat on medium until butter is incorporated, and pea-size chunks of butter still remain. If you're not using an electric mixer, cut in butter with 2 knives or pastry cutter.
  5. On low speed, add milk and vanilla extract until mixture starts to hold together (about 30 seconds). Do not over mix - it's ok dough is shaggy or damp - it will come together in next step.
  6. On floured surface (and with floured hands), knead dough a few times, shaping into flat, round disk (about 1 inch thick). With floured knife, cut like pie into 8 pieces.
  7. Place on lined baking sheet and brush tops with a little milk and sprinkle with turbinado or brown sugar.
  8. Bake for about 20 minutes until tops are light, golden brown.

Savory Feta Cheese, Basil and Olive Scones

Savory Feta Cheese, Basil and Olive Scones

Labor Day weekend is finally here, which means many of us – including me - will be getting a nice break from labor. It also means I get another reminder that I’m empty nesting it.

Holidays for the last decades of my life have meant figuring out how to entertain the kids, and where and when there was going to be a family get together. But these days it’s more like desperately trying to connect with my busy kids to see if there’s any way I can spend some time with any of them, and my grandbabies.

I know that sounds a little sad, but more than anything it’s just a matter of getting used to living life a little differently. In some ways there are a lot of advantages to not having to drive the holiday train. For example, for this coming weekend I’ve already thought about a couple leisurely bike rides on my beach cruiser, catching up on my crocheting on my fluffy couch, and baking or cooking just about anything I want to eat, share or blog about. I do realize there is a whole lot of beauty in some of the luxurious time I longed for as a young, single mommy.

But in all honesty, there is an aspect that leaves me feeling a little left out. I am only now beginning to understand how my mom must have felt when we were all planning separate activities and too caught up in our own lives to think about what her plans were for a holiday or long weekend. I’m sure she probably always wanted to see us. Aaarggghhh…the things we don’t know until we really know.

Whatever happens (or doesn’t happen) this weekend, I know that joy will be found in those small moments and quiet places. And who knows, maybe I’ll show up and be a blessing to someone else who might be missing their kids.

If you find yourself with some of that luxurious time I mentioned, you might want to whip up these savory scones. I love any kind of scone, but savory scones, especially ones with garlic and feta cheese inside, are pretty darn delicious.



Savory Feta Cheese, Basil and Olive Scones
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 4 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon salt (more if preferred)
  • 1 teaspoon baking soda
  • 1 stick butter, cold and cut into cubes
  • 1 large egg, beaten
  • 1½ cups milk with 2 tablespoons white vinegar
  • 1 cup crumbled feta cheese
  • ¼ cup chopped kalamata olives
  • 4 cloves fresh garlic, minced
  • 1 handful, fresh parsley finely chopped
  • 3 tablespoons coarsely chopped fresh basil
  • 1 teaspoon coarsely ground black pepper
  1. Heat over to 375 degrees F.
  2. In small mixing bowl, stir together milk with vinegar and let sit for about five minutes.
  3. In medium mixing bowl, whisk together flour, salt, baking soda and sugar. With pastry blade, or in food processor, cut butter into flour mixture until mixture appears crumbly.
  4. In small bowl, lightly whisk together milk mixture with egg.
  5. Add wet mixture to dry mixture and stir or process until just combined. Dough will be shaggy (on the wet and gooey side). Add a little more flour if dough appears too wet to form. Stir in cheese, garlic, olives, parsley and basil.
  6. With spatula, add dough evenly to greased skillet. With large knife, score the top like you would cut a pie (see photo). Garnish with a little more parsley and bake for about 30 minutes, until lightly browned on top.

Raspberry & Strawberry Whole Wheat Scones

Rustic Red Berry Whole Wheat Scones

If you follow my blog posts at all, you would know that I’m a little addicted to making (and eating) scones.  If I posted all the scones I make in my kitchen I’d have to rename my blog to Scone Girl instead of Garlic Girl.

A few weeks ago I was contacted by Fruit & Veggies: More Matters to guest post on their blog. Since there are lots of California strawberries in the market, the first thing that came to mind was to make whole wheat scones packed with  red berries. By the way, have you ever checked out the Fruit & Veggies website? Of course I’m not getting paid to say this, but there really is a ton of great info there.

For me, there’s nothing better than a warm fresh scone for breakfast served with tea or coffee. I especially like this recipe because it’s not only a treat that tastes great, it’s also pretty wholesome!

Use fresh or frozen berries when preparing these scones, and if you’re using 100 percent whole wheat flour, make sure to use *white* whole wheat – it makes a difference!


Raspberry & Strawberry Whole Wheat Scones
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 cups whole wheat flour
  • 1 cup strawberries, cut in small pieces
  • 1 stick (8 tablespoons butter), chilled and cubed
  • 5 tablespoons sugar (split)
  • 1 egg
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 egg white for egg wash
  • Turbinado sugar
  1. Heat oven to 375 degrees F.
  2. Chop fresh strawberries and toss with 1 tablespoon of the sugar. Cover and refrigerate for at least 30 minutes.
  3. In food processor, add flour, baking powder and soda, 3 tablespoons sugar. Pulse a few times to combine. Add butter to the mixture and pulse about 25 times, or until butter pieces are well-blended and very small.
  4. Empty into bowl, add strawberries; combine.
  5. Whisk cream with one egg until just blended; add vanilla extract. Starting with just ¼ cup of the cream mixture, stir in gently until completely combined and dough holds together. Batter should be thick and slightly tacky. If the texture is crumbly, add a little more cream until dough holds shape.
  6. Turn out onto floured surface, knead a couple times and shape into an 8-inch circle. It should be about 2 inches thick.
  7. Slice into 8 pieces (like a pie) and brush top surface with egg wash. Dust with Turbinado sugar.
  8. Bake for about 25 minutes, or until tops are golden brown.


Rustic Raspberry and Strawberry Scones


Summer Berry Drop Scones

Summer Berry Drop Scones

I love this time of year when you can walk in any store and get bombarded with colorful, ripe, sweet berries everywhere you look. I love to grab a few pounds and just add them to muffins, scones or parfaits, or just eat them by the handful just as they are!

Blueberries are delicious, but I love them just a little more when they are baked because the heat just seems to bring out the best in them. They plump up a little more, and get a little darker and sweeter.

On weekend mornings I love to hop out of bed to bake. It’s a great way to take advantage of the extra energy I feel in the morning and love the scents of vanilla and butter wafting through my home.

These scones are so easy, and can really be whipped up in minutes – especially by just dropping the dough onto the pan, as opposed to forming and cutting the dough. Trust me, the shape doesn’t take away from the flavor of the scones one bit!

As if I haven’t raved enough about these scones, I wanted to add that while they may be a little on the rich side – they are packed with nutrients from the whole grain flour – and the berries. Oh, did I mention they are absolutely delicious mildly sweet, filled with luscious summer berries, and definitely melt in your mouth.

So what are you waiting for? Get those berries from the fridge and make yourselves some summer berry scones!


Summer Berry Drop Scones
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 cups white whole wheat flour (or all purpose flour)
  • 1 tablespoon baking powder
  • ½ cup sugar
  • pinch of salt
  • 1 stick butter, chilled and cut in small pieces
  • ½ cup heavy cream or half and half (or more for whole wheat flour)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, diced
  • ½ cup fresh blueberries
  1. Heat oven to 375 degrees F.
  2. In mixing bowl, whisk together flour, sugar, baking powder and salt.
  3. Add flour mixture to food processor with butter and pulse about 20 times until butter is incorporated. Alternatively, grate or cut butter into flour mixture until well incorporated.
  4. In small mixing bowl, gently whisk together the cream and egg. Pour half of the mixture into the flour mixture and gently stir. Add the vanilla extract and remaining cream; continue to stir until just blended.
  5. Add berries to the dough mixture and gently stir until the berries are evenly distributed. Doug should be shaggy, but still resemble dough. If too shaggy, add a little more flour up to 2 tablespoons.
  6. With spoon, drop onto baking sheet, spaced about two inches apart.
  7. Bake for 20 - 25 minutes, until tops are light, golden brown.

Mini Pound Cake Loaves

Pound Cake

Pound cake is sort of an interesting treat for me. I don’t really think about it very much, or even crave it, but when I have a good slice it makes me go mmmmm. And anything that makes me go mmmmm, typically sends me to the kitchen to start making it and experimenting with different recipes. I came across the recipe for Tish Boyle’s Plainly Perfect Pound Cake on Kokken69, and knew it was the one for me.

I didn’t alter the recipe and found it to be very simple. While it wasn’t “perfect,” it had a dense, moist texture and was perfectly sweet after taking the advice on Kokken69 to reduce the amount of sugar.

This recipe makes one full size loaf, or 4 mini loaves. I like to make mini loaves because it’s easier to share the love.

By the way, I experimented with adding fresh blueberries to one of the loaves before baking and I wished I had added them to all because it was a nice addition. Just a suggestion, but plain pound cake is great since you can add  or top it with almost anything!

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Mini Pound Cake Loaves
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 200 grams cake flour (you can use all purpose)
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 227 grams butter (softened)
  • 250 grams sugar (I reduced this to 200g)
  • 4 large eggs
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon grated orange zest
  • 1 teaspoon vanilla extract
  • 80 mil heavy cream
  1. Preheat oven to 170C.
  2. In mixing bowl, sift flour, baking powder and salt. Set aside.
  3. Cream butter with handheld of stand mixer until creamy (about 2 mins). Add sugar gradually, and continue beating for another few minutes.
  4. Reduce speed to low and add eggs one at a time until incorporated.
  5. Add the citrus zest and vanilla extract.
  6. Add flour mixture in 3 additions, alternating with cream.
  7. Pour into lined (or well greased) pound cake mold, or single or multiple loaf pan and bake for 60-until the cake turns brown and a toothpick comes out clean when inserted in the center. If using min loaf pans, the baking time is about 40 minutes, if one loaf, 60-70 minutes.

Breakfast Pizza

Breakfast Pizza

Last year, my daughter and I had a wonderful breakfast at a place in Glendale, CA called Lil’ Doms that included a breakfast pizza. Although I had heard how great it was, I just couldn’t get past the egg (with that soft egg yoke) - so we ordered the breakfast pizza sans the egg. It was delicious, but I’ve been curious about how that combination, including the egg, would appeal to me.

I’ve been meaning to make this one particular pizza dough I found at Chef Chuck’s Cucina blog, so I broke out the food processor for the dough and started to think about the combination of ingredients that would make the most delicous and appetizing breakfast pizza. After way too much thought, I decided to keep it simple with good bacon, fresh basil and Italian parsley, fresh tomatoes from farmer’s market and fresh mozzarella cheese. The combination of the chewy and crisp dough, with the fresh flavors, and of course the egg cooked just right, was a winner that will become a regular dish served at our home. If you make the dough ahead of time, it’s really easy and quick!

Of course you can create any kind of pizza you want using your favorite ingredients, and you don’t have to make your own pizza dough – you can get dough that is pre-made. However, I think homemade pizza dough is wonderful, and I especially loved this one from Chef Chuck. It’s a keeper.

Here's what it looks like before going in the oven. Halfway through the cooking, the eggs get added so they don't overcook.

Breakfast Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • For the dough
  • 4½ cups all purpose flour
  • 2 cups warm water
  • 1 tablespoon yeast
  • 1 tablespoon sugar
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt
  • For Topping
  • ½ cup sliced fresh mozzarella cheese
  • 4-5 fresh small tomatoes (flavorful tomatoes make a big difference)
  • 2 eggs
  • 4 strips quality bacon
  • 1 tablespoon fresh Italian parsley, roughly chopped
  • a few leaves fresh basil, ripped in large pieces
  • a little cornmeal to dust on pizza
  1. For dough, add yeast to the two cups of water for several minutes until it becomes foamy; stir in sugar, olive oil and vinegar.
  2. While yeast is dissolving in water, add the flour and salt to food processor jar and pulse a couple times.
  3. Add the water and yeast mixture gradually to the flour mixture and process until the dough begins to form a ball and come away from the sides of the container. Turn out onto floured surface. Sprinkle with flour and knead for several minutes until the dough is smooth and not sticky. Place in oiled bowl, cover with towel and let sit for two hours until double in size.
  4. After two hours, turn out onto lightly floured surface, knead a couple times and cut in ½ or in three equal pieces. Form into balls and use as needed. To use the next day, rub lightly with olive oil, cover with plastic and refrigerate overnight (I prefer using the next day for better flavor).
  5. To make the pizza, preheat oven (with pizza stone if you have one) to 500 degrees F. Place rack in center of oven.
  6. Partially cook the bacon in a pan (don't let it get crisp), remove and set aside on paper towels.
  7. Crack eggs into separate cups (this makes it easy to add them to the pizza when it's in the oven).
  8. Stretch out your dough to desired shape and size. Dust pizza peel (or parchment paper) with a little cornmeal and lay your dough on top, reshaping and leaving a little more thickness on the edges.
  9. Evenly arrange cheese and tomatoes on dough. Then add the bacon and basil (see image). Lightly rub a tiny bit of olive oil on the edges.
  10. Slide onto pizza stone and let cook for about 5 minutes. Carefully add the eggs, one at a time, to the center of the pizza and cook for about another 5 minutes until egg is at desired doneness and the dough is nicely browned on the edges.
  11. Remove and garnish with the fresh parsely.
  12. Prepare to feast on a delicous breakfast!

Farmer’s Market Zucchini Bread

The weather in the Bay Area is finally warming up! I am totally at my happiest when I can jump on my chartreuse classic cruiser with my oversized basket and ride to the Campbell farmer’s market to saunter through and select all my favorite fruits and veggies for the week. One of the things I picked up was zucchini and this morning before work I hand-grated a few to whip up a quick zucchini bread using my go-to, never fail banana bread recipe. I brought this loaf to work this morning, snapped a quick photo so I can share it with you – and by the time I went to post, the zucchini bread was gone! In other words, your friends and family will definitely enjoy it!


Mini Prosciutto, Veggie and Asiago Cheese Quiche

I’ve always loved the idea of enjoying quiche, but I don’t usually come across the kind that really excites me. I typically find that the quiche is prepared with filling that is a little  too separate from the crust. That is, that there’s this sort of dry, traditional pie crust and then the filling. But, I prefer a crust that is bit more married to the filling – almost  frittata like – so all the flavors and textures are combined.

Well, I think I created that happy marriage with these little quiche, and they would have been perfect had I remembered to grease the muffin tins so they didn’t stick completely to the pan (hello!).  Luckily, with a little patience, I was still able to wrestle them out of the tins in one piece so we could still enjoy them!

These little treats are tasty, cheesy, fairly healthy and perfect for any brunch or appetizer. You can basically put whatever you like in them too.  This version includes shredded brussel sprouts which I love, but if you’re not a fan you can always swap out for your favorite veggie! It also includes the recipe for a homemade crust, but if you want to skip that, you can always use  frozen pie crusts. If you can’t find mini’s just refrigerate until ready to use, roll into small balls, and press into muffin tins.

Mini Prosciutto, Veggie and Asiago Cheese Quiche
makes about 15 mini quiche

6-8 eggs
1 cup milk
a few slices prosciutto
about 10 brussel sprouts, shredded
small tomatoes, sliced thinly
1 cup Asiago cheese, shredded
extra virgin olive oil
kosher salt (to taste)
1/2 teaspoon freshly ground pepper

For the crust
2 cups all purpose flour
1 teaspoon kosher salt
2 tablespoons sugar
1 cup (2 sticks) unsalted butter – 1 stick chilled in freezer, 1 stick at room temperature (butter should be cubed)
about 3 – 7 tablespoons water, iced


Preheat oven to 375 degrees F.

The Dough
Add the flour, sugar and salt in the food processor and pulse a couple times. Then add the room temperature butter and pulse until it’s completely incorporated. Retreive the cold butter from the fridge, add to the flour mixture and pulse until you see pea-size chunks of butter.

If you can, put the ice water in a spray bottle – it’s the easiest way to add the moisture evenly to the dough without adding too much. Just spritz and pulse until the mixture comes together, without being too moist. Continue to do this until your mixture holds together when squeezed in your hand and then easily breaks apart. You may not need to use all the liquid.

Once you have the right consistency, gather mixture by covering with parchment paper, scooping it all up, and then wrapping in a little package with that same parchment paper or plastic wrap. Refrigerate for 20 minutes. This is an important step as it allows all the ingredients to come together nicely.

Turn dough out onto lightly floured, clean surface. Note: Have some dental floss ready as you will most likely want to use it to slide between the surface and the dough if it gently sticks to the surface. This helps you keep the dough in one piece. Roll out a round crust to 1/4″ thickness. To keep it as even as possible, roll from center in an upward motion, turn the dough a couple inches and repeat until done.

Grease muffin tin cups with butter. With cookie cutter (or the top of a cup), cut round shapes and  insert individually in muffin tins. The shell should fit inside each cup up to about the center. To keep the crust from rising and bubbling, fill each cup with dry beans before pre-baking the shells. Bake for about 12 minutes until lightly browned.

The Filling
Core brussel sprouts and slice thinly. Saute  in a little olive oil until tender (about 15 minutes). Add a little salt and pepper and set aside. In mixing bowl, whisk eggs with a bit of salt and pepper and set aside. In small pot, heat milk to just prior to a boil, remove from heat and cool. Once cooled to warm, beat into egg mixture.

Quiche Assembly
Over pre-baked shells, layer bottom of each muffin cup with a little cheese. Add about a spoonful of the shredded brussel sprouts, then a little more cheese. Pour a little egg mixture over the top, leaving about a half inch at the top (they do souffle, so don’t add too much!). Top with a slice of prosciutto, a slice or two of tomato (check out the strawberry tomatoes I used – yum!) and finish with a little more cheese.

Pop in the oven for about 20 minutes, making sure to check for doneness. The top should look a little crispy and golden brown.

Serving Suggestion
Absolutely perfect party appetizer, brunch, or even a late night snack! They are great served warm or at room temperature.

Roasted Kale Frittata with Tomato and Feta Cheese

It seems to me that frittatas sort of fly under the radar when it comes to talking about, thinking about, or enjoying delicious food. I’m just always amazed at how delicious and endlessly versatile they are. Think about it, there are limitless ways to prepare them which means you can customize combinations to delight your own tastebuds. This morning, I had the luxury of getting out of bed pretty late and decided to fix something healthy, but not wimpy (I was feeling a little hungry). The kale I bought this week immediately came to mind, but I had never had it for breakfast.

A couple weeks ago, my dear friend Alison shared with me a roasted kale recipe she had while visiting her uncle and I’ve been dreaming of different ways to use it since. All you do is chop the fresh kale, toss it with a little kosher salt and olive oil, and roast it in the oven for about 20 minutes. Well, I can’t stop eating it, and this morning I thought to prepare it that very same way before adding it to the fritatta to soften that rough kale texture. It was perfect! It’s the most friendly and tasty way to incorporate kale into a dish that doesn’t require a lot of cooking time. You might be able to relate if you’ve ever tried to stir fry or saute the volumous leaves in a pan – it’s kind of messy until it starts to shrink.

So, here’s my little frittata combo – it was very good! Feel free to swap ingredients with you favorites.

Garlic Girl’s Roast Kale and Potato Frittata with Tomato and Feta Cheese

Serves 2-3


4-5 eggs
1 bunch fresh kale, bulky stems removed, roughly chopped
1 medium white or red potato, peeled and cut in small cubes
1 tomato, sliced horizontally|
1/2 onion, chopped on thinly sliced
5 kalamata (or black) olives, chopped or sliced
2 cloves garlic, thinly sliced
about 1 tablespoon olive oil
crumbled feta cheese as needed
kosher salt and black pepper to taste


Heat oven to 375

In medium bowl, add kale and drizzle with a little olive oil and salt. Mix with your hands, rubbing the leaves thoroughly for about 45 seconds. Arrange on cookie sheet (preferrable a stone or heavy pan) and roast in oven for about 18 or so minutes until a tiny bit crispy. Take a bite to see if you like the texture. Set aside.

In medium fry pan, saute potatoes on medium/low heat in a little olive oil for about 10 minutes. While cooking, in a small bowl, beat the eggs with a little salt and pepper and set aside. Continue cooking the potatoes, add the onions, salt and pepper, and cook until the onions are soft and the potatoes are tender. Add the garlic and cook another minute or two, making sure to not brown the garlic.

Turn the broiler on (500 degrees) and place rack on top rung, close to heat. Arrange a handful or more of kale in the pan with the potatoes and pour the egg mixture over everything, turning the pan to make sure the eggs evenly cover the vegetables. You should still see the kale sticking out a bit. Sprinkle the olives on top.

Leave on stove and contine to cook for a couple minutes until the egg starts to take form. Tilt the pan to distribute any loose egg to the edges for even cooking. To finish cooking, place pan under broiler for a minute or so, until the egg is cooked completely. Remove from broiler and arrange sliced tomatoes on the top and sprinkle with feta cheese.

Serving Suggestion:

The best way to eat a frittata is right out of the pan! Serve it with your favorite toast or bagel, a dollop of sour cream or plain greek yogurt and a little salsa. Fritattas are still delicious the next day after they’ve been refrigerated.