Post by Deleted on Feb 20, 2016 16:24:31 GMT -5
Kale, Swiss Chard or Spinach will work
Kale Frittata - A Healthy Breakfast Casserole
Ingredients
◦8 large organic eggs
◦3 tablespoons freshly grated Pecorino Romano or Parmesan cheese, divided
◦¼ teaspoon salt maybe a little less salt because of the cheese
◦¼ teaspoon freshly ground black pepper
◦3 tablespoons extra-virgin olive oil
◦1 medium onion, thinly sliced
◦1 bunch organic Kale or Red chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped
◦2 ounces pepperoni or thinly sliced Italian spicy salami, cut into ½-inch pieces (about ⅔ cup)
◦1 garlic clove, minced
Instructions
1.Preheat broiler.
2.Whisk all the eggs, 1½ tablespoons cheese, ¼ teaspoon salt, and ¼ teaspoon pepper in large bowl.
3.Heat olive oil in medium nonstick broiler-proof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes.
4.Add Kale/ Red chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Sauté until any liquid in skillet evaporates. Increase heat to medium-high; add salami and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1½ tablespoons cheese over top.
5.Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute.
6.Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.
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I'd have this for lunch or supper, too
Kale Frittata - A Healthy Breakfast Casserole
Ingredients
◦8 large organic eggs
◦3 tablespoons freshly grated Pecorino Romano or Parmesan cheese, divided
◦¼ teaspoon salt maybe a little less salt because of the cheese
◦¼ teaspoon freshly ground black pepper
◦3 tablespoons extra-virgin olive oil
◦1 medium onion, thinly sliced
◦1 bunch organic Kale or Red chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped
◦2 ounces pepperoni or thinly sliced Italian spicy salami, cut into ½-inch pieces (about ⅔ cup)
◦1 garlic clove, minced
Instructions
1.Preheat broiler.
2.Whisk all the eggs, 1½ tablespoons cheese, ¼ teaspoon salt, and ¼ teaspoon pepper in large bowl.
3.Heat olive oil in medium nonstick broiler-proof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes.
4.Add Kale/ Red chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Sauté until any liquid in skillet evaporates. Increase heat to medium-high; add salami and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1½ tablespoons cheese over top.
5.Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute.
6.Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.
Wordpress Recipe Plugin by EasyRecipe
I'd have this for lunch or supper, too