An Easy Kale Frittata

Anything green is good in my books and anything as versatile and blood sugar stabilising as a fritatta is even better.  Perfect for breakfast, lunch or dinner add in whatever you have at home that needs using up……

An Easy Kale Frittata

Serves 6 - 8

1 heaped tsp coconut oil

½ brown onion, thinly sliced

3 stalks of kale, leaves removed

¼ tsp nutmeg

4 sundried tomatoes in oil, roughly chopped

½ cup parmesan cheese, grated

6 organic pastured eggs

¼ cup cream

salt + pepper to season

Preheat oven grill to 180 degrees celcius

Heat oil in a 24cm frypan over medium heat and use a brush to evenly coat pan

Whisk the eggs and cream together in a bowl and season to your liking, set aside

Add the onion to the pan and cook until softened

Add the kale and cook until just wilted

Sprinkle in the nutmeg and stir to combine

Scatter in the chopped sundried tomatoes

Spread out the kale mix evenly throughout the pan and sprinkle ¾ of the parmesan over the kale mix

Pour the egg mix over the top and sprinkle the remaining parmesan over the top

Reduce the heat to low and cook for approx 10 mins or until the frittata starts to set around the edges

Place under the preheated grill and cook for approximately 5 – 8 mins or until set and browned on top