Frittata
Recipe for 1. Multiply as you see fit.
Total time: approximately 20 minutes
Ingredients
2 organic eggs
1 fresh kale leaf
about 10 mushrooms
1 roma tomato
1 white onion
1 clove of fresh garlic
goat cheese olive oil
Instructions
- Preheat your oven to 400 degrees F. Make sure the oven rack is on the highest position.
- Remove the stem from the kale leaf, then chop the leaf into small pieces.
- Pop the stems out of the mushrooms, then cut them into small pieces.
- Cut off the ends of the tomato, and then chop the tomato into small pieces.
- Mince the garlic.
- Cut 1-2 slices of white onion. Remove the skin, and chop the slices into small pieces.
- Heat about a teaspoon of oil in a skillet over high heat. Add the mushrooms to the skillet, and sauté them for a minute or two.
- Add the tomato and kale to the skillet, and sauté that for a minute.
- Add the garlic and onion to the skillet, sauté for a minute, and remove the skillet from the heat.
- Lightly grease a cast-iron skillet.
- Place it over medium heat until the skillet is hot.
- Whisk the eggs in a bowl.
- Once the skillet is hot, add the eggs.
- Scoop the cooked veggies into the cast iron skillet with the eggs, and coat the veggies with egg.
- Once the egg is set but not cooked through, scrape some goat cheese on top.
- Place the skillet on the top shelf of the oven, and leave it there to cook for 5-6 minutes or until it is fully set and brown.
- Remove the frittata from the oven, use a rubber spatula to scrape it out of the pan.
- Sprinkle a little pink salt and freshly-ground pepper on top, and enjoy!
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