Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Starting with 1 bunch kale, wash and fold each leaf in half and cut out the stem (rib) of the leaves. Chop kale into bite-size pieces. Chop the green onions, keeping white portion separate from greens.
Grate ¾ cup cheddar cheese.
Heat the oven to 400 degrees. Heat 1 Tbsp oil in a large ovensafe frying pan over medium heat. Add white part of onion, salt and pepper.
Cook about 3 minutes or until softened, stir often. Add kale and cook until kale wilts. Turn off heat. In a bowl whisk eggs, ¼ cup milk, grated cheddar cheese, onion greens, 1 Tbsp horseradish, basil, oregano and nutmeg.
Pour egg mixture into the pan and stir well, spreading kale evenly. Place the frying pan in the oven and bake 15 minutes, or until puffy and center is set.
For the frittata’s horseradish sauce, mix 1 cup sour cream, ¼ cup milk, 1-2 tsp horseradish and ½ tsp salt in a small bowl. When frittata is done, loosen edges with a rubber spatula, slice into wedges and serve with sauce.