Shake up your morning meal routine with our Mushroom & Kale Frittata!
This hearty, bone-boosting breakfast (or lunch!) whips together in 15 minutes and requires just a few ordinary ingredients...
But this "no flip omelette" is anything BUT ordinary!
In one skillet, we've packed a fantastic dose of bone-supporting protein, healthy fats, and nutrients like vitamin A, D, K, E, and calcium.
We know you'll love this recipe - try it this week!
Mushroom Kale Frittata | Gluten-Free | BoneCoach™ Recipes
SERVES: 2
TOTAL TIME: 15 minutes
Ingredients
1 tbsp (15ml) fresh pressed extra virgin olive oil or avocado oil or ghee
8oz (226g) mushrooms, sliced
1/2 tsp (2ml) sea salt
2 cups (500ml) kale, roughly chopped
Pinch freshly cracked black pepper (optional)
6 large organic, cage-free eggs, beaten
3 tbsp (45ml) milk of choice (non-dairy if Paleo or Paleo AIP)
Directions
1) Heat an iron skillet over medium heat. Once hot, add oil, mushroom, and half the salt. Cook for 5 minutes, stirring occasionally.
2) Add in the kale and black pepper. Continue cooking for 2-3 minutes.
3) Whisk the eggs with the milk, and season with remaining salt. Pour the egg mixture of the vegetables and cook for 2-3 minutes until the edges are set, but the center is still runny.
4) Place the skillet under your oven broiler for 5-6 minutes, until the top is golden and slightly puffed up!
5) Carefully remove from the oven, let it rest for 5 minutes before slicing and enjoying! Next time, repeat using your favorite frittata fillings!
Note: UV-exposed mushrooms are a great source of vitamin D2
Recipe created by BoneCoach™ Team Dietitian Amanda Li, RD & Chef.
