This weekend has been crazy busy but I MUST share this frittata recipe! We are in the process of giving our master bedroom a facelift and so many exciting things are happening! We are finally upgrading to a “grown-up” bed, like with a headboard and everything. Because we are official adults… Right?
I am happy with the progress so far (Read: I have been shopping non-stop and love it) but it won’t be complete until next weekend when the new bed arrives. I will post pictures once everything is done; or follow me on Instagram (@freshpickedlove) for updates on the progress! And pictures of my dog…I just can’t help it!
Yesterday my husband and I ate out for breakfast, lunch, and dinner. This is extremely rare because I love to cook and plan meals, but sometimes life gets in the way and you need to adapt. Fast forward to this morning when I was craving being in the kitchen despite the mounting to-do list after spending all day yesterday shopping. I was looking for a fast, easy, and of course healthy breakfast to share with my husband. Frittata to the rescue!
I never plan frittata recipes before I make them, that would completely defeat the purpose. I usually open the fridge, take a mental inventory of the odds and ends of the veggie drawer and get to work. Today my fridge was kind enough to contribute red and green bell peppers, lacinato kale (also tenderly referred to a dinosaur kale), and cheddar cheese. And, it was delicious! This is my first time using kale (the poster child for healthy eating) in a frittata; it provides an earthy taste and texture while standing up to cooking so well. I love that frittatas allow me to be creative with ingredients and increase the vegetables in my diet in such a delicious way!
Off to tackle the to-do list…
- 1 tsp. olive oil
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 6 stems lacinato (dinosaur) kale, removed from stem and chopped
- 6 large eggs
- 1/4 c. milk
- 1/2 c. shredded cheddar cheese
- salt/pepper, to taste
Preheat oven to 350 degrees F.
In a medium skillet add olive oil and warm over medium heat. Chop red and green bell peppers into small, bite size pieces.
Remove kale from the stems and roll into a bunch. Slice thinly to produce lovely kale ribbons.
Add bell peppers to the skillet and cook for 5 minutes over medium heat until just starting to become tender.
Add kale to the skillet; stir kale to wilt. Season veggies lightly with salt and pepper.
Crack the eggs into a bowl, add milk then whisk well to combine.
Season eggs with salt/pepper and add to the skillet. Stir gently to allow the egg mixture to settle to the bottom and distribute filling ingredients evenly.
Top with cheddar cheese and transfer to the oven to continue cooking. If your skillet is not oven-safe wrap the handle with a few layers of tin-foil before putting it in the oven.
Bake the frittata for 15-18 minutes until the egg is fully cooked and a knife comes out clean when inserted in the center. Allow to cool for a few minutes before running a spatula around the edges and transferring to a plate.
Cut into wedges and serve! Veggies at breakfast is a great way to start the day! Enjoy!