Kale and Red Pepper Frittata

Serves: 4    Prep time:  10 minutes   Cooking time:  25 minutes

8 pastured eggs
1/2 cup almond milk, unsweetened
sea salt
black pepper
1 TB coconut oil
1/3 cup onion, chopped
1/2 cup red bell pepper, chopped
2 cups kale, rinsed, de-stemmed and chopped

  1. Preheat oven to 350°F.
  2. In a medium bowl, whisk the eggs and almond milk together. Add sea salt and pepper. Set aside.
  3. In a non-stick skillet, heat coconut oil over medium heat. Add onion and red pepper, and sauté for 3 minutes, until onion is translucent.
  4. Add kale and cook until it wilts, about 5 minutes.
  5. Add eggs to the pan mixture. Cook for about 4 minutes until the bottom and edges of the frittata start to set.
  6. Put frittata in the oven and cook for 10-15 minutes until the frittata is cooked all the way through. Slice and serve.
  7. Enjoy!

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