We receive a dozen eggs every week with my summer CSA share. My family normally doesn’t eat that many eggs, so I am trying to find creative ways to use them. Frittatas are basically big omelets in which you can add any vegetables or cheese you want. Unlike quiche, frittatas do not have a crust so are low carb and gluten-free.
Every two weeks I get 1 dozen certified humane eggs from Sandy Ridge Farm. In my first pick up, I received kale from Sunny Harvest and the most delicious aged cheddar from Fulper Family Farmstand. The cheddar melted in your mouth.
Frittatas can be made on the stovetop or in the oven. I prefer the oven. Make sure you grease your baking pan thoroughly. This pan was greased but took some soaking to get all the egg remnants off.
If you have not tried kale yet (I know many people who have not) this dish is a good way to test the waters.
Bon appetit has a tutorial on making the perfect frittata. Cook your vegetable and/or protein mix-ins ahead of time before adding them to the egg mixture. The frittata will not bake long enough to thoroughly cook all vegetables or meats. You want to choose a cheese that will also melt well.
Along with kale and cheddar frittata’s egg muffins are another great low carb breakfast option. Check out my roasted pepper and spinach egg muffins!
- 6 eggs beaten
- 1 tablespoon milk
- 2 teaspoons olive oil
- 1 clove garlic minced.
- 1 cup chopped kale
- 1 cup shredded cheddar cheese
- Pinch of salt
- Pinch of pepper
- Preheat oven to 350 degrees F.
- Grease a 9x9 inch baking pan with butter.
- In a saute pan heat olive oil over medium heat.
- Cook kale and garlic for 2-3 minutes.
- Add milk to beaten eggs.
- Add kale, cheese, salt, and pepper to beaten eggs and stir to combine.
- Pour egg mixture into prepared baking pan.
- Place Frittata into the oven and cook for 20-25 minutes or until slightly browned.
- Cut into 2-3 inch squares.