Savory Kale Frittata
Savory Kale Frittata
Adapted from Epicurious.com
What Does a Savory Kale Frittata Taste Like?
A frittata is a cross between an omelette and a crustless quiche. This Savory Kale Frittata is a great way to combine protein and veggies and feel like you are eating comfort food! Frittatas are also great cold…so if you are the only one eating this you can either freeze it in pieces or you can keep it in the fridge for up to 3 days and have a slice with a salad for lunch or dinner!
This particular Frittata leans towards alkaline, although it does have more acid forming foods than alkalizing…the Kale gives it some grace! So be sure and add some alkalizing veggies with this dish. A nice green salad with an Italian vinaigrette or maybe some sliced tomatoes drizzles with balsamic vinegar reduction would be yummy.
Keep it Alkaline!
A serving of the Garden Trio at least a half hour prior to a meal like this will balance the acid forming foods in the meal and provide incredible nutrient density!
Those of you who attended our Whole Foods Market cooking classes in Franklin, TN may remember our muffin cup frittatas, which were a really hit as well…I’ll post that one soon!
I needed to clean this recipe up quite a bit from the original to make it more alkaline and increase the nutrient density. But the original provided a great start and inspiration! Thank you Epicurious…
Let me know how you like it!
You could use a casserole dish instead of a cast iron skillet, however, the bottom of the frittata will firm up and be a nice brown in the cast iron skillet.
Don’t worry about your non-healthy eaters not liking Kale in this dish…they won’t know it’s there except for the color. You can hide it by chopping finer or use bite sized pieces to show it off!
Savory Kale Frittata
A warm nutrient dense comfort food! Pairs well with a spinach salad and some fresh tomatoes.
Servings: 4 people
Calories:
Ingredients
- 1-2 Tablespoons grapeseed oil or avocado or unrefined coconut oil
- 1 medium sweet onion such as Valida or walla walla sweet chopped or thin sliced
- 1 medium head kale or swiss chard torn into pieces or use the baby versions 1 pound
- 1 large organic yukon gold potato chopped, boiled, drained
- 2 cloves minced garlic or to taste
- 6-8 large eggs from pasture raised chickens if possible
- 1/2 cup organic cheese grated
- 1/2 teaspoon paprika smoked is good too!
- 1/8 teaspoon cayenne pepper this will make it spicy...do it to your taste
- 1/2-1 teaspoon Celtic Sea Salt or to taste or pink himalayan or real salt
- 1/2 teaspoon dried basil, dill, rosemary 1/2 teaspoon total or combination of all three
Instructions
Prep the potatoes
- Heat oven to 400 F
- Peel and boil yukon gold potato or use one you have already cooked.
Saute the veggies
- Saute sweet yellow onion over medium heat in 1 Tablespoon approved oil, stirring, for 5 minutes.
- Add kale and garlic, stir 2-3 minutes.
- Add cooked diced yukon gold potato. Stir 2-3 minutes
- Add Optional herbs...you can add one or a combination of basil, dill, rosemary...or none at all...to your desired taste. Stir well, remove pan from heat.
Prepare Egg Mixture
- Whisk eggs, salt and pepper with a wire whip or in your blender of magic bullet. Add paprika, mix well.
- Stir slightly cooled potato/kale/onion mixture into eggs. Stir well.
Prepare the skillet to bake the frittata
- You can use the same skillet you used to cook the onions, etc. don't wash it! Just add approximately another Tablespoon of approved oil and swish on bottom and sides of pan. You can use a paper towel to spread it around if you like.
- Stir the veggie/egg mixture one more time to make sure it is mixed well. Then pour into the skillet.
- Sprinkle top of mixture with 1/2 cup of your favorite organic cheese and paprika.
Bake Frittata
- Bake at 400 degrees F until eggs are set and slightly soft in the center.
- Lightly brown the top by putting under the broiler for 1 minute...watch it! The eggs and cheese will burn quickly.
- Allow to stand 10 minutes before serving.
Notes
This pairs well with fresh tomatoes in some form! How about sliced tomatoes and a balsamic reduction and a nice mixed green salad with a fragrant Italian vinaigrette.
