Eggs are such a great source of complete protein so we eat them often; usually for breakfast but lots of times for lunch too. They’re inexpensive and quick to prepare. The best kind of food possible!
Here’s a different twist on the basic frittata. Originally made with an ounce of goat cheese added but here we’ll use full fat Greek yogurt for a creamy substitute.
-5 Eggs whisked with 1 teaspoon salt and pepper
-2 teaspoons minced garlic
-1/4 cup red onion, diced
-8-15 Kalamata Olives
-1/4 cup sundried tomatoes
-1 cup chopped kale
-1 heaping tablespoon full fat plain Greek yogurt
Preheat oven to 375. Meanwhile, in a cast-iron pan, melt 2 tablespoons ghee or coconut oil. Once melted, add in the kale, garlic, sun dried tomatoes and chopped onion. While these are cooking, whisk together the eggs, almond milk, salt and pepper. When vegetables are fully cooked, pour eggs over the vegetables. Let them sit and simmer for 5 minutes. Add in sliced olives and scatter dollops of yogurt. Transfer cast iron skillet to the oven and cook for 10 minutes or until eggs are fully cooked. Serve with a side of salsa and some avocado. This also serves as a great leftover for lunch over a bed of greens!