A frittata is the ultimate solution to a quick and easy, no-fuss breakfast, especially when you have not been to the market in a little while and you only have a few ingredients in your fridge. You can throw in your left-over vegetables and whip it up in no time flat. Or you can plan ahead and have it for a Sunday brunch with friends. The ingredients in this frittata can usually be found in our fridge and I like to use kale in a lot of my recipes because it is loaded with nutrients, anti-oxidants and has anti-inflammatory properties.
Kale is extremely high in fiber and is an excellent source for vitamin A, K and C as well as calcium.When it comes to cheese, we are all about goat cheese. It's higher in protein and lower in fat, cholesterol and calories than many other cheeses. It is also easier to digest because the fat globules in goat milk products are smaller than cow's milk. Tomatoes are packed with anti-oxidants, vitamin C, and lycopene which is known for reducing the risk of prostate cancer. All-in-all this is a light, healthy and delish dish!
Kale, Heirloom Tomato & Goat Cheese Frittata
- 6 eggs
- 2 egg whites
- 11/2 cups of shredded kale
- 1 cup sliced baby heirloom tomatoes
- 2 ounces goat cheese, crumbled
- 1 garlic clove, minced
- 1-2 tablespoons extra-virgin olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon cracked black pepper
- Dash or two of red pepper
- Preheat broiler. In a 10-inch ovenproof skillet, stir kale and garlic in extra-virgin olive oil over medium heat until kale has slightly wilted.
- Meanwhile, in medium bowl whisk together eggs, egg whites, salt, pepper and red pepper.
- Add tomatoes to skillet.
- Pour egg mixture into skillet. Cook over medium-low heat. As egg mixture sets, use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath. Continue cooking until egg mixture is almost set but a but moist.
- Sprinkle egg mixture with goat cheese.
- Broil 4 to 5 inches from the heat for about 1 to 2 minutes or until eggs are set.
- Cut into wedges to serve.
Makes: 6 servings.