Frittata with garlic, onion, peppers and kale, topped with sliced tomato and cheddar cheese.
Looking for a protein heavy main dish, or have a bunch of eggs you need to use up and don’t feel like baking? That was my situation last week, I didn’t feel like baking with eggs, so I turned them into a dinner dish instead!
This lovely frittata even comes with a “hidden” dose of veggies inside. Make sure you use an oven-proof fry pan because it goes under the broiler at the end!
I began by sautéing minced garlic and chopped onion and bell peppers in a little olive oil. Then added some kale until bright green and wilted.
Then, using my blender, I pureed the sautéed vegetables until well mixed and returned the mixture to the fry pan. Season with italian seasonings if desired (black pepper, thyme, oregano, basil and/or rosemary).
Beat eggs in a measuring cup or bowl and add to the pan of pureed veggies over medium heat. I think I used 6 whole eggs and 2 whites. Stir until just mixed and then leave alone.
Cook on the stovetop until the edges look cooked through and start to pull away from the pan edges. Top with fresh tomato slices and a sprinkling of sharp cheddar cheese.
Place under the broiler until the top is set and cheese melts. You might like it a little browned on top as well.
Serve with a side salad and these yummy oven roasted rosemary potatoes.
Potatoes are sliced into small wedges, tossed in olive oil and sprinkled with salt and dried rosemary. Roast at 400 until tender inside and crispy outside, usually about 20 minutes.
Frittata with garlic, onion, peppers and kale, topped with sliced tomato and cheddar cheese.
Looking for a protein heavy main dish, or have a bunch of eggs you need to use up and don’t feel like baking? That was my situation last week, I didn’t feel like baking with eggs, so I turned them into a dinner dish instead!
This lovely frittata even comes with a “hidden” dose of veggies inside. Make sure you use an oven-proof fry pan because it goes under the broiler at the end!
I began by sautéing minced garlic and chopped onion and bell peppers in a little olive oil. Then added some kale until bright green and wilted.
Then, using my blender, I pureed the sautéed vegetables until well mixed and returned the mixture to the fry pan. Season with italian seasonings if desired (black pepper, thyme, oregano, basil and/or rosemary).
Beat eggs in a measuring cup or bowl and add to the pan of pureed veggies over medium heat. I think I used 6 whole eggs and 2 whites. Stir until just mixed and then leave alone.
Cook on the stovetop until the edges look cooked through and start to pull away from the pan edges. Top with fresh tomato slices and a sprinkling of sharp cheddar cheese.
Place under the broiler until the top is set and cheese melts. You might like it a little browned on top as well.
Serve with a side salad and these yummy oven roasted rosemary potatoes.
Potatoes are sliced into small wedges, tossed in olive oil and sprinkled with salt and dried rosemary. Roast at 400 until tender inside and crispy outside, usually about 20 minutes.