Recipes

Entrées

Kale and Crimini Frittata

This dish is a great for brunch on the weekend or an easy weeknight dinner. Kale belongs to the cruciferous vegetable family and provides numerous health benefits. Eggs are a perfect protein, scoring 100% on the Biological Value scale (a measurement of how quickly your body can utilize the protein), and the mushrooms offer a meaty texture in this yummy vegetarian dish.

Key Nutrients: Vitamin K, vitamin A, vitamin C, b vitamins, selenium, cooper, choline, vitamin D

Prep Time
10 minutes
Cook Time
50 minutes
Yield
8 slices

Ingredients

  • 1 tablespoon ghee
  • 2 garlic cloves, minced
  • 8 ounces crimini mushrooms, cleaned, sliced into thirds
  • 2 cups curly kale, washed, de-stemmed, chopped
  • 10 large organic eggs
  • ¾ cup organic milk
  • ¼ cup grated cheddar cheese
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper

Directions

  • Pre-heat oven to 350°F. Heat ghee over medium-high heat in a medium sized pan. Sauté garlic for 2 minutes. Then add mushrooms and continue to sauté for 5 additional minutes. Add kale, sauté for five minutes, continually mixing kale to wilt.
  • Add mushroom and kale mixture to the bottom of a 9” glass pie pan. Sprinkle cheese on top.
  • Whisk eggs and milk together in a medium sized bowl. Add salt and pepper. Pour the egg mixture into pie pan.
  • Set the pan in the middle of the oven. Bake for 50 minutes or until egg mixture puffs up and a toothpick inserted comes out clean. Serve warm or at room temperature.

Nutrition Facts (per serving)

  • Calories
    144
  • Total fat
    9g
  • Saturated
    4g
  • Trans fat
    0g
  • Polyunsaturated fat
    1g
  • Monounsaturated fat
    3g
  • Cholesterol
    241mg
  • Sodium
    201mg
  • Total Carbohydrate
    4g
  • Dietary fiber
    1g
  • Sugar
    2g
  • Protein
    11g
  • Vitamin A
    220ug
  • Calcium
    117mg
  • Iron
    1mg