Eggs and dark leafy greens are a perfect match. Greens are packed with vitamins, minerals, and fiber, while protein-rich eggs help keep you satisfied. Together, they make a nourishing breakfast that will keep you full and energized for hours.
Flexible Frittata with Healthy Greens
“Frittatas are the perfect vehicle for using up what’s leftover in your veggie drawer. Feel free to use whatever vegetables you have on hand. Spinach and chard will cook down much faster than kale or collard greens, so adjust timing accordingly.”
Ingredients
- 1 bunch of leafy greens (spinach, chard, kale, dandelion, or collard)
- 2 tablespoons olive oil
- 2 large shallots, peeled and finely diced
- 3 large eggs
- 2 tablespoons chopped fresh chives (optional)
- ¼ teaspoon salt, or to taste
- ¼ teaspoon pepper, or to taste
- 1 tablespoon water
Directions
- Preheat oven to 350 degrees. Grease 4 muffin tins with oil or butter.
- Strip the tender greens from tough stalks, especially if using chard, kale, or collards. Wash and dry the greens. Coarsely chop and set aside.
- In a large frying pan, on medium low heat, saute the shallots in oil until they are caramelized and have a rich golden color, about 5 to 8 minutes. Increase heat to medium high and add the chopped greens. Saute until tender, stirring frequently, about 5 to 8 minutes. Take off the heat and let cool for a few minutes.
- In the meantime, in a large bowl beat the eggs with salt, pepper and water. Stir in the chopped chives (optional), cooked shallots and greens, and stir to mix.
Read the recipe and helpful hints from Fred Hultch Cook for your life here.
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