Tortilla eggs with kale and cheese

Easter is coming up very early this year and I am not sure I like it. Easter is a special holiday for me and I always associate it with spring and nice weather. This year it falls  in March and as we all know, March weather can be either or…  April definitely works better for me.  I will also have more time for spring-cleaning and holiday planning. 

Before Easter I usually make a list of things I need to prepare.  I plan out each day, leading up to Easter, in advance.  Thursday, I usually roast all the meats and cold cuts which will preserve nicely in the fridge until Sunday.  If I don’t make a list I am lost and start to panic that I won’t be able to finish everything on time. My mom was the same way, but I am trying to fight that feeling. 

When I feel overwhelmed I make a cup of good tea, oolong or roasted popcorn, sit in my favor armchair and listen to the radio thinking that nobody will die from hunger if I don’t make everything I have planned. And besides, I remember that last year we had too much food anyway. And sometimes it actually works.


This year I will serve some less traditional dishes.  Not everyone in the States is a fan of “Zurek” otherwise known as “white borscht“ which is made out of sour bread flour and served with boiled eggs, bread, a selection of cold cuts and fresh grated horseradish.  I will go with some new egg recipes this year.

As a first, I would like to show you a dish I have seen in a cooking magazine. Tortilla eggs with kale, parmesan, and prosciutto. Ingredients:
6 small flour tortillas
8 eggs
1/2 cup cream
1 cup grated parmesan
1 cup shredded kale
1/2 cup fresh ricotta
6 slices prosciutto
2 tsp extra virgin olive oil
basil pesto
Preheat oven to 350F Lightly grease muffin tins and line each with tortilla. Mix eggs, cream, parmesan, kale, salt and pepper. Divide the eggs mixture between the tortilla cups, add a little ricotta into each cup and top each with slice of prosciutto, place into the oven for 20-22 minutes or until eggs are set. Top the tortilla cups with a little bit of pesto and serve with baked tomatoes. 

6 malych plackow tortilla
8 jajek
1/2 szklanki slodkiej smietany ( moze byc jogurt) 
1 szklanka tartego parmesanu
1 szklanka drobno pokrojonego jarmuzu
1/2 szklanki sera ricotta
6 plastron prosciutto
2 lyzeczki oliwy z oliwek
pesto z bazylii
Nagrzac piekarnik do 180C. Natluscic foremki do maffinow i wylozyc kazdy jednym plackiem tortilla. wymieszac jajka, jarmuz, smietane, parmesan sol i pieprz. Nalozyc nadzienie jajeczne na placki tortilla. na wierzch dodac okolo 1/2 lyzeczki sera ricotta i piece przez okolo 20-22 minut. Poddawac z pesto z bazylii i pieczonymi pomidorkami.