If you have not yet invested in a good cast iron skillet – I HIGHLY recommend you do so. They are truly the perfect kitchen tool to make frittatas.
Despite how they look, frittatas are actually extremely easy to make. On top of that, they are full of nutritional value and so versatile. You can literally use any kind of veggies in them. So instead of throwing scrap veggies away, throw them all in a frittata and call it a day.
Here’s the ingredients and how-to for this particular recipe:
- 8 eggs (pasture raised)
- ½ cup Unsweetened almond/cashew milk (DF) or
- ½ cup organic milk
- 1 cup kale (chopped)
- 1 cup cherry tomatoes (sliced)
- 1 red pepper (chopped)
- Salt n pepper to taste
- Other herbs you can add in for flavor:
- Paprika
- Red pepper (if you like spice)
- Garlic powder
- preheat oven to 400
- whisk together 8 pasture raised eggs + 1/2 cup unsweetened almond milk, sea salt and pepper
- heat cast iron skillet on medium with some avocado oil
- chop about a cup of kale + 1 cup cherry tomatoes + 1 red pepper and sauté for about 5 mins
- pour in egg mixture, distribute veggies evenly with spatula
- put cast iron skillet in oven for about 14 mins
- when done, let cool for about 5 mins, then top with avocado because… avo on everything
Makes: 3-4 servings
Notes:
- You can also use spinach if you don’t have kale
- Good in fridge for up to 3 days
