2 to 3tablespoonsbuttermilk or milkdepends on thickness of yogurt/sour cream - start with 2 and increse to get a sauce-like consistency
1/3cupcrumbled feta cheese
1/4cupmilk or water
1/2teaspooneach salt and pepperor to taste
1/2cupcrumbled feta cheese
3cupschopped kaleabout 6-7 leaves
3small Roma tomatoesseeded & chopped**
chopped parsley for garnishif desired
Make sauce: Combine all ingredients except feta and whisk until smooth. Add feta cheese and let sit at room temperature while making frittata for flavors to mix.
Make frittata: Whisk eggs with milk (or water), salt, and pepper in a medium bowl; gently stir in the feta and set aside.
Heat 1 Tb. oil in a skillet over medium heat. Add onion and cook for 3 minutes. Add chopped kale and cook for another 5 minutes, stirring occasionally.
Toss in the tomatoes, olives, and salmon and stir gently to incorporate. Pour the eggs evenly over the top of contents of skillet, making sure to cover all evenly. Do not stir. Cover the skillet and cook until the eggs are set around the edges and somewhat in the middle.
While the eggs are cooking, turn on the oven broiler to preheat a bit.
Using a thin spatula, lift the edges and tip the pan so the liquid egg from the middle runs to the edge and under the cooked egg. Continue all the way around the edge until most of the egg is cooked (or use the spatula to break through the center a bit in places to allow the uncooked egg to flow through).
Put the pan under the broiler (covering the handle with foil if it is not metal). Let it broil 3-5 minutes or until all the egg is cooked and the top is browned.
Sprinkle with parsley, if using, and serve along with the creamy feta sauce.
*Or use any purchased or homemade feta dressing.**To use regular tomatoes, be sure to press out most of the seeds and juice.***Or use 1 to 2 cans good quality salmon.