Recipe for 1. Multiply as you see fit.
Total time: approximately 20 minutes
2 organic eggs
1 fresh kale leaf
about 10 mushrooms
1 roma tomato
1 white onion
1 clove of fresh garlic
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!