Kale and Chickpea Mini Frattatas

By: Co+op, welcome to the table

Recipe Information
Total Time: 45 minutes; 15 minutes active
Servings: 12

Is your refrigerator turning into a place where fresh food goes to wilt? We’ve got you covered, with this easy and fun make-ahead recipe from our friends at Co+op, Welcome to the Table. If you went a little overboard with the kale because you saw how great the price was (Only $1.99 a bunch right now in your Produce aisle), this is the recipe for you.

Ingredients

• 12 large egg whites

• 1/2 teaspoon salt

• 1 15-ounce can chickpeas

• 4 leaves kale, chopped finely

• 1 large tomato, chopped

• 1/4 cup chopped fresh parsley

• 1 teaspoon dried thyme

Preparation

1. Heat the oven to 350°F. Line a 12-cup muffin pan with paper liners, or grease with shortening or butter, and set aside. (The egg whites will stick if you don’t line or grease the pan well.)

2. Whisk the egg whites and salt in a medium bowl, reserve.

3. Drain the chickpeas in a wire strainer and place in a large bowl. (The liquid from the chickpeas may be saved for another use; see Tips & Notes below.) Add the kale and tomatoes to the chickpeas. Add the parsley and thyme and mix well, then divide mixture between the muffin cups, placing the items loosely so the egg white can flow around them. Divide the egg whites between the muffin cups, about 1/4 cup of egg per muffin. Tap the pan on the counter to settle the ingredients.

4. Bake for 25-30 minutes, until the eggs are set and firm. Cool on a rack before refrigerating or freezing in an airtight container or plastic freezer bag.

Tips & Notes

• Save the chickpea liquid for aquafaba recipes. What is aquafaba and what is it good for? Find out here.

• Freeze the dozen egg yolks you won’t be using in the recipe and thaw as needed for cakes and puddings.

Savory Bread Pudding

By: Co+op, stronger together

Total Time: 1 hour; 15 minutes active

Servings: 8

The Co-op bakery’s Salted French bread is a perfect component of this tasty twist on a recipe ordinarily served as dessert. Speaking of Salted French, it’s only $2.99 per loaf through Tuesday, August 27 — pick one up today and give this a try.

Ingredients

• 4 eggs, beaten

• 2 cups milk

• 4 to 5 cups cubed bread

• 1 tablespoon olive oil

• 1/2 cup diced yellow onion

• 2 cloves garlic, minced

• 4 ounces sliced shiitake, oyster or cremini mushrooms

• 4 ounces sliced button mushrooms

• 2 teaspoons dried thyme

• 1 bunch kale, washed, stems removed and chopped

• 1 cup shredded Gruyere cheese

• Pinch each of salt and black pepper

Preparation

1. Heat the oven to 350°F. Butter or oil an 8 x 8 inch casserole dish.

2. In a large mixing bowl, whisk together the eggs and milk. Gently fold the cubed bread into the mixture and set aside. In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté for 5 to 7 minutes until it is beginning to soften. Add the garlic, mushrooms and thyme and sauté another few minutes. Add the kale and stir until it softens. Remove from heat.

3. Stir the cooked vegetables into the bread mixture, then add the shredded Gruyere, salt and pepper. Pour into the prepared casserole dish and bake for about 45 minutes until firm and browning on top. Remove from oven and serve warm.

Serving Suggestion

This is a great make-ahead dish for busy days; just assemble and refrigerate until you’re ready to bake. Accompany with spicy carrot slaw for flavor contrast and eye appeal.