• Rachel Hicks

Kitchen Sink Frittata



I will go to great lengths to avoid food waste. I will try to revive even the saddest greens to keep from tossing them out. This Kitchen Sink Frittata can be made with almost anything. I typically keep my frittatas vegetarian but you can add any kind of protein you want to them, just cook the meat part way first and drain any excess grease before using it.

This recipe has cherry tomatoes, kale, mushrooms, and scallions. You can also add cheese to the recipe; my favorite option is a herbed goat cheese...so good and creamy.

This is a great option when your'e entertaining a crowd because it can be prepared ahead of time and then popped in the oven while you're visiting. We also will have this for dinner sometimes with a big green salad. However you choose to eat this, you will love how convenient and healthy this simple dish is.


Prep Time 10 min. Cook Time: 30 min.

Serves 4-6 people


Ingredients

  • 8-10 eggs

  • 1/2 cup frozen kale or 3/4 cup fresh kale finely chopped

  • 1/2 an onion, chopped

  • 1/2 cup cherry tomatoes, halved

  • 1/2 cup chopped fresh mushrooms

  • 1 Tbsp fresh chopped basil or 1 tsp dried basil

  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375ºF

  2. Grease an 8x8 dish with avocado or coconut oil Chop and prepare the vegetables, and basil. Spread them evenly over the bottom of the prepared dish.

  3. Scramble the eggs and add them to the vegetables. Top with cheese, if you're choosing to do so, and extra salt and pepper.

  4. Bake for 30 minutes, or until the center is firm to touch. Let it cool for 5-10 minutes before cutting.

  5. Additional additive options: spinach, roasted red peppers, zucchini, bell peppers, shallots, garlic, fresh thyme and rosemary, or sweet potatoes (roast for 15 minutes before adding).

  6. Enjoy!

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