This is an easy favorite for breakfast, lunch or dinner. We often make it on a Sunday to have 6 servings to eat throughout the week.
- 8 eggs
- 1/3 cup milk or alternative milk
- 2 T olive oil
- 1/2 onion, thinly sliced
- 1-2 garlic cloves, minced
- cherry tomatoes
- kale cut into thin ribbons
- sliced cremini mushrooms
- dash of pepper, and a pinch of sea salt
- optional: chevre
- Pesto (homemade or store bought)
Preheat the oven to 375. Meanwhile place the olive oil in a cast iron skillet on medium heat. When the oil begins to shimmer, gently roll the pan to spread the oil. Add the garlic, and quickly stir for 30 seconds. Add the onions and saute for 6-8 minutes or until the onions become translucent. Add the mushrooms and saute for an additional 3 minutes. You may need to add a tiny bit more olive oil or a tsp of water to cook the mushrooms fully.
Turn off the heat and add the ribbons of kale and set aside. Whisk the eggs with the milk or milk alternative like hazelnut or oat milk. Whisk in a dash of pepper. Pour the egg mixture over the vegetables in the cast iron skillet. Scatter the cherry tomatoes halves throughout the mixture. Sprinkle a small amount of sea salt across the top of the mixture. If using cheese, place dollops of chevre evenly throughout the mixture.
Place the frittata in the oven and cook for 25 minutes, until the edges pull away from the skillet and a knife placed in the center of the frittata comes out clean.
Allow to cool for 5-10 minutes before serving. Serve with a drizzle of pesto over the top.
Lindsey Thompson is an East Asian Medicine Practitioner at the Thompson Family Acupuncture Clinic in Walla Walla, WA. She loves growing vegetables, raising chickens, and striving to get the most out of life. Practicing medicine and help people find ways to improve their health at home is one of the most fulfilling aspects of her career.