Hey there folks,
Sorry I haven’t been keeping up lately. I have taken on a bit more work lately, which has left me little time to create new recipes or write much of anything. I was in New York City visiting my younger sister and a close friend I haven’t seen in awhile. While on vacation, I found myself straying from drinking my usual morning juices (although I did have a few good ones while I was there…Juice Press or Juice Generation, anyone?) and dining on egg dishes and scrambles. I forgot how satisfying it is to have more protein in the morning, and how sometimes those larger breakfasts keep me from straying and snacking on sweets later in the evening. I decided when I returned home, I would try to switch up my juices once in awhile for these heartier breakfast dishes.
When I returned to Los Angeles, I did some research and found a few great frittata recipes. A frittata, for those who are not familiar, is an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables…pretty much anything you want to add to it. Since kale is such a trendy and healthy veggie, I decided to research recipes with eggs and kale. I came across a few great ones, but most include cheese. Lately, I have been trying to leave cheese and most dairy out of my diet, because it leaves me feeling less congested and lighter without it. This recipe here is delicious and by adding the avocado, you don’t even miss the cheese…seriously! Feel free to pair it with a tablespoon or two of salsa and a piece of Ezekiel toast…it goes great with that! Or eat it plain…it is also a great mid day high protein snack.
KALE TOMATO AVOCADO FRITTATA
4 whole organic eggs
4-6 egg whites
1 tsp sea salt
1 tsp black pepper
2 tablespoons extra virgin olive oil
2 roma tomatoes
1-2 cups shredded kale
1 avocado, peeled and sliced
Preheat your oven to 425F.
Grease your egg dish/skillet with 1 tsp of olive oil and set aside.
In a large mixing bowl, add all ingredients except the tomatoes, kale and avocado. Combine all those ingredients with a wire whisk. Then place that mixture in the skillet/pan and then arrange the kale, tomatoes and the avocado slices as you wish.
Bake in the pre-heated oven for 20-25 minutes.