WE LOVE EGGS!
Scrambled, over easy, hard boiled, you name it, we will eat it!
Packed with protein, and conveniently sold as egg-whites in a carton, make this an easy, healthy, go-to meal when you need something fast. And don't only invite your eggs to come to the table for breakfast...... lunchtime, dinner, or even snack time, is a GREAT time to get this little vitamin packed, protein blast into your day to keep you revved up and going!
Tonight our menu is one of our favorite ways to have eggs, the FRITTATA!
Paired with a spring mix salad, with a sprinkle of lemon and olive oil, and you got yourself dinner, or as we like to affectionately call breakfast for dinner at B-FIT4U..."Binner". ENJOY!
Red Potato and Kale Frittata with Rosemary
(courtesy of HealthyGreenKitchen)
Yield- 8 slices
Ingredients:
*2 tablespoons olive oil
*1 tablespoon peeled and minced shallot
*2 teaspoons peeled and minced garlic
*2 1/2 cups loosely packed, very thinly sliced small red ("new") potatoes, preferably organic
*1 cup finely shredded kale, preferably organic (I used Tuscan kale)
*2-3 teaspoons fresh rosemary leaves, or to taste
*8 eggs, preferably organic and free-range, lightly beaten (you can substitute 1/2 of the eggs for egg whites in this recipe if you prefer to cut down on fat/cholesterol)
*1-2 handfuls shredded cheese, preferably raw or organic (I used sharp cheddar; parmesan or gruyere might be nice, as well)- optional
*Coarse sea salt- optional
*Your favorite all natural hot sauce for serving- optional
*1 tablespoon peeled and minced shallot
*2 teaspoons peeled and minced garlic
*2 1/2 cups loosely packed, very thinly sliced small red ("new") potatoes, preferably organic
*1 cup finely shredded kale, preferably organic (I used Tuscan kale)
*2-3 teaspoons fresh rosemary leaves, or to taste
*8 eggs, preferably organic and free-range, lightly beaten (you can substitute 1/2 of the eggs for egg whites in this recipe if you prefer to cut down on fat/cholesterol)
*1-2 handfuls shredded cheese, preferably raw or organic (I used sharp cheddar; parmesan or gruyere might be nice, as well)- optional
*Coarse sea salt- optional
*Your favorite all natural hot sauce for serving- optional
Directions:
1. Heat the olive oil in a cast-iron skillet. Add the minced shallot and the garlic. Keeping the heat low, saute until the shallot and garlic starts to color, but make sure it does not burn.
2. Add the thin potato slices and saute over low-medium heat for about 10 minutes, moving the potatoes around with a wooden spoon or spatula every now and then so they all cook evenly. The potatoes will soak up the oil and the pan will become dry: I remedy this by adding a few tablespoons of water to the pan every 2 minutes or so. You could keep adding oil instead, if you like, but water works just fine.
3. When the potatoes are tender, add the kale and stir around for a couple of minutes. Add the rosemary leaves and cook for another minute or two. Use a spoon or spatula to make sure the potatoes and kale are distributed evenly across the pan.
4. Pour in the beaten eggs and swirl the pan around so the eggs cover the potatoes and kale. Keep the heat as low as possible and cook, covered, until the bottom is golden brown and the egg at the top is set. If using the cheese, add it toward the end of cooking, so it melts.
5. When finished cooking, allow the frittata to cool before cutting it into slices. Depending on how much and what kind of cheese you used, if any, sprinkle with a little coarse salt before serving. You can also squirt with a little of your favorite hot sauce, if that's your thing.
2. Add the thin potato slices and saute over low-medium heat for about 10 minutes, moving the potatoes around with a wooden spoon or spatula every now and then so they all cook evenly. The potatoes will soak up the oil and the pan will become dry: I remedy this by adding a few tablespoons of water to the pan every 2 minutes or so. You could keep adding oil instead, if you like, but water works just fine.
3. When the potatoes are tender, add the kale and stir around for a couple of minutes. Add the rosemary leaves and cook for another minute or two. Use a spoon or spatula to make sure the potatoes and kale are distributed evenly across the pan.
4. Pour in the beaten eggs and swirl the pan around so the eggs cover the potatoes and kale. Keep the heat as low as possible and cook, covered, until the bottom is golden brown and the egg at the top is set. If using the cheese, add it toward the end of cooking, so it melts.
5. When finished cooking, allow the frittata to cool before cutting it into slices. Depending on how much and what kind of cheese you used, if any, sprinkle with a little coarse salt before serving. You can also squirt with a little of your favorite hot sauce, if that's your thing.
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