Recipes

Veggie Frittata with Kale and Caramelized Onions

This meal comes together pretty quickly. It can be served warm and paired with a salad as a light dinner — or enjoyed cold or at room temperature for breakfast or lunch. It’s chock-full of serious nutrients. Kale is is high in cancer fighting antioxidants such as vitamin A and C, and contains anti-inflammatory nutrients that can help lower cholesterol. Onions and garlic are great for the immune system, as are mushrooms. Shiitake mushrooms, in particular, are recognized for their beneficial effect on the immune and cardiovascular systems.

Please note: the goat cheese is optional; when I’m running a detox program we typically omit.

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Serves 4.

Ingredients

  • 1 large bunch of kale (remove stems and slice the leaves into ribbons)
  • 1 medium onion, sliced thinly
  • 2 cloves of garlic (feel free to add more to your preference), minced
  • 2 cups of button or shiitake mushrooms, sliced
  • 8 eggs, preferably pastured and/or organic
  • 2 tablespoons of extra virgin olive oil
  • pinch of red pepper flakes (optional)
  • 2 ounces of high quality, organic goat cheese (optional; omit for dairy-free/detox)
  • sea salt and black pepper to taste

Directions

  • Step 1

    Pre-heat your oven on the broiler setting. Heat the oil in a cast-iron or ovenproof skillet over medium heat. Add the sliced onion and cook for about 15-25 minutes, stirring occasionally, until the onions are nicely browned.

  • Step 2

    Add the minced garlic and red pepper flakes, if using. Stir for about a minute so the garlic won't burn.

  • Step 3

    Add the sliced kale and mushrooms and cook until the mushrooms are soft, between 5 and 10 minutes. If things start sticking, add a bit of water. Sometimes it's easier to move the greens around with a pair of tongs — this way, you can make sure the greens get coated with the olive oil-garlic mixture.

  • Step 4

    While the greens and mushrooms are cooking, crack 8 eggs into a mixing bowl. Whisk until blended. Add a generous pinch of salt and some pepper and whisk again. Add half of the chopped parsley and whisk again to incorporate.

  • Step 5

    When the kale is wilted and the mushrooms are cooked through, carefully pour the egg mixture over the greens, tilting the pan to evenly distribute the egg among the vegetables.

  • Step 6

    Cover and continue to cook over medium heat for a few minutes. The eggs should start setting up in the pan, with the sides getting firm.

  • Step 7

    Once the sides are firm, put the pan in the oven and broil for a few minutes — watch carefully, because this won't take long!

  • Step 8

    Remove from oven when the frittata gets a little puffy on top. Let frittata stand for a few minutes off heat. This will make it easier to slice and serve.

  • Step 9

    Slice into wedges and enjoy!