Red Pepper, Kale, Zucchini, and Onion Frittata
(Whole 30 Compliant)
This recipe is a great one to make ahead on the weekend and let it carry you through the week. Frittata is one of the few ways to make eggs that reheats well. After making the initial frittata and letting it cool, slice into 8 wedges and package in the refrigerator. Then when you get up during the week, take a slice or two and reheat in the toaster oven. You won’t regret starting your morning this way.
Ingredients:
olive oil
1 onion, diced
1 zucchini, turned into noodles with the “Vegetti”
1 red bell pepper, slice into thin strips about as thick as the “noodles”
5 leaves of kale, sliced into thin ribbons
8 eggs
5 tablespoon olive oil
3 tablespoons cold water
2 teaspoons basil
2 teaspoons oregano
salt
pepper
ghee
Directions:
Preheat the oven to Broil.
Heat a tablespoon of oil to in a 10 inch nonstick skillet and sweat the onion, zucchini, pepper and kale with some salt and peper until the peppers are tender and the onions are translucent (about 8 minutes).
Meanwhile, beat the eat eggs together with the oil, water, basil, oregano, and a generous pinch of both salt and pepper.
When the vegetables are cooked, pour them into a bowl and set aside. Wipe out the pan with a towel or paper towel.
Melt about a tablespoon of ghee or oil in the skillet to coat the both the sides and the bottom of the pan. Stir the vegetables into the eggs and pour the egg mixture into the pan. Cover the pan and cook the eggs over a low flame until the mixture is about 2/3 set. The middle will still be jiggly.
Then remove the lid and place the pan into the broiler for about 10 minutes.(This is when the eggs will puff up and the top will start to get a golden brown color). Give the pan a small shake to see if the middle is still jiggly. If it is, you need to keep it in the oven a few more minutes. The frittata is done when the center is set.
To remove from the pan: Place a large plate the diameter of the pan on top of the pan and flip the whole thing over. The pan should slide right off the top. You will now have a plate with an upside down frittata. Take another plate of equal size to the plate holding the frittata and place it on top of the frittata. Flip the plates again and remove the top plate. You should now have a right side up frittata.
Allow to cool and set for at least 15 minutes. Slice and eat. (I like to use a pizza cutter to slice it).
- olive oil
- 1 onion, diced
- 1 zucchini, turned into noodles with the "Vegetti"
- 1 red bell pepper, slice into thin strips about as thick as the "noodles"
- 5 leaves of kale, sliced into thin ribbons
- 8 eggs
- 5 tablespoon olive oil
- 3 tablespoons cold water
- 2 teaspoons basil
- 2 teaspoons oregano
- salt
- pepper
- ghee
- Preheat the oven to Broil.
- Heat a tablespoon of oil to in a 10 inch nonstick skillet and sweat the onion, zucchini, pepper and kale with some salt and peper until the peppers are tender and the onions are translucent (about 8 minutes).
- Meanwhile, beat the eat eggs together with the oil, water, basil, oregano, and a generous pinch of both salt and pepper.
- When the vegetables are cooked, pour them into a bowl and set aside. Wipe out the pan with a towel or paper towel.
- Melt about a tablespoon of ghee or oil in the skillet to coat the both the sides and the bottom of the pan. Stir the vegetables into the eggs and pour the egg mixture into the pan. Cover the pan and cook the eggs over a low flame until the mixture is about ⅔ set. The middle will still be jiggly.
- Then remove the lid and place the pan into the broiler for about 10 minutes.(This is when the eggs will puff up and the top will start to get a golden brown color). Give the pan a small shake to see if the middle is still jiggly. If it is, you need to keep it in the oven a few more minutes. The frittata is done when the center is set.
- To remove from the pan: Place a large plate the diameter of the pan on top of the pan and flip the whole thing over. The pan should slide right off the top. You will now have a plate with an upside down frittata. Take another plate of equal size to the plate holding the frittata and place it on top of the frittata. Flip the plates again and remove the top plate. You should now have a right side up frittata.
- Allow to cool and set for at least 15 minutes. Slice and eat. (I like to use a pizza cutter to slice it).
