This week, as I prepped my food I had a frittata listed as my breakfast option very similar to the two weeks before.
This week, however, I had some Kale on hand leftover from my kale pesto that I wanted to use up and I thought the frittata would be a great place to put it.
Basically, I subbed out the spinach with kale in my Spinach and Artichoke Frittata and omitted the green peppers. Very MINOR changes, but WOW! The flavor changed so much, and I honestly think I like the kale option better!
OH! And did I mention that I added a secret ingredient??
The first cooking show I EVER watched was Rachael Ray’s 30 Minute Meals, from that moment I was HOOKED on the Food Network…but that’s another story 😉
One thing I remember from Rachael is that she always adds NUTMEG to her dark, leafy greens as a little secret ingredient that makes everyone eating the dish go “hmmm….what is that flavor?”
Sounds strange? Wait to you try it! You will have everyone going “hmmm…” in the best way possible.
NUTMEG is the secret ingredient that throws this breakfast dish over the top.
The recipe is literally EXACTLY the same as my Spinach and Artichoke frittata, I just subbed out the veggies. The important thing to realize about this recipe is that once you have the base of 3 eggs and 2 egg whites, you can really add anything you want to it! The options are endless 🙂
Kale Artichoke Frittata
- 1/4 cup onion, chopped
- 1/2 cup quartered artichokes
- 1 handful raw kale
- 3 eggs
- 4 egg whites
- 1 tsp garlic powder
- salt and pepper to taste
- about 1/8-1/4 tsp nutmeg
- Preheat oven to 350. Heat a large nonstick skillet to medium high heat.
- Cook the onion and artichokes stirring gently for 1-2 minutes until the onions begin to turn translucent.
- Next, add in the large handful of kale and cook until it wilts down in the pan. If you are used to spinach wilting down, this will wilt but not quite as much.
- In a small bowl, whisk together the eggs, egg whites, garlic, salt, pepper, and nutmeg. Pour the egg mixture over the vegetables in the nonstick skillet.
- Allow the eggs and vegetables to cook for 3 minutes on top of the stove. Notice the edges of the egg firming up!
- Place the pan and frittata in the oven (preheated to 350) and cook for 6-8 minutes.
- Remove the frittata from the oven with a hot mitt. Cut into 4 servings and enjoy!!
I made this for breakfast, but it could easily be transitioned to dinner as a “breakfast for dinner” meal or honestly even lunch. It’s that good. Doesn’t matter when you eat it, just give it a try 🙂
Question of the Day:
- What is a favorite “secret ingredient” you use while cooking?