It is the day after Thanksgiving! Overindulged a bit? Don't beat yourself up. Get right back on track today with a simple and clean nourishing frittata loaded with protein and plenty of greens - but first, go get your sneakers on and get moving!
Kale and Caramelized Onion Frittata
- 8 pasture-raised organic eggs
- 1 small white onion, thinly sliced
- 1 bunch of kale, stems and leaves chopped and separated
- 1/4 cup parsly, chopped
- salt + freshly ground pepper
- 2 tbsps olive oil
- Preheat oven to 350°. Heat 1 tbsp oil in an 8-inch ovenproof skillet or cast iron pan over medium heat. Add onions, a pinch of salt and pepper, and let onions caramelize. This should take 10-15 minutes.
- Transfer the onions to a bowl. Add a touch more olive oil to the pan and toss in the kale stems. Sauté until soften. Add the kale leaves and cook until barely wilted. Add the onions back to the pan.
- Whisk the eggs, most of the parsley, salt and pepper in a large bowl.
- Increase the heat to medium-high and add remaining oil to the skillet. Pour the eggs over the greens and onions, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 3-5 minutes.
- Transfer skillet to oven. Bake frittata until golden brown and center is set, 20-25 minutes. Check the frittata five minutes before it is ideally supposed to be done to avoid over cooking.
- Top with remaining parsley and serve with a lightly dressed salad of mixed greens and herbs, or cut up and refrigerate for a quick breakfast, lunch, or dinner.