Frittata Variation #1 – Kale Frittata with kale flowers and cheese
Easy and quick, light and healthy, low carb breakfast which will make you feel great!
Equipment
- 1 cutting board
- 1 knife
- 1 small pan with lid
Ingredients
- 3 tbsp olive oil organic, extra virgin
- 4 cups fresh kale leaves organic
- 4 eggs free range
- sea salt flakes and freshly ground pepper
- 1 cups shredded cheese gouda, vegan, cheddar
- 1/2 – 1 cup of kale flowers
Instructions
- Heat olive oil in pan to a medium, not too hot temperature. Meanwhile wash kale and cut or break it up into smaller pieces.3 tbsp olive oil
- Add kale to heated oil and stir. Sprinkle sea salt flakes ofer the veggies and pepper to taste. Cover with lid for 1-2 minutes depending on the age and tenderness of the kale leaves you might also want to add a splash of water and steam the greens.4 cups fresh kale leaves, sea salt flakes and freshly ground pepper
- Wisk eggs or shake them vigorously in a glass jar. Pour egg mixture over spinach, sprinkle shredded cheese evenly over the egg mixture and cover tightly.4 eggs, 1 cups shredded cheese
- Cook on medium to low heat for 2 minutes, add the kale flowers (optional), turn off the heat and let stand for another 2-3 minutes on hot element.1/2 – 1 cup of kale flowers
- Serve immediately with hot sauce, salsa, or on its own – a symphony of green and yellow.
Notes
Watch for more frittata recipes to come!