30% off sitewide! Sale ends soon. -dsktp
30% off sitewide! - mbl
Author: Gabe Kennedy
Cook Time: 15 mins
Yield: 5 servings
Category: Fritta, Breakfast
Prep Time: 10 mins
Total Time: 40 mins
We got this lovely frittata recipe from our very own Gabe Kennedy. A frittata is perfect for the crisp spring months - comforting kale, sweet tomatoes and healing turmeric make for a perfect compliment to the egg, while a refreshing salad of radish, arugula and carrot bring energizing spice to the dish. We put our own spin on it by garnishing with our Drops+ Relief.
Preheat the oven to 350 degrees F.
Wash and stem kale. Chop the kale into bite sized pieces. Heat a pan over high heat, add a drizzle of olive oil and sauté kale until wilted (about 2 min). Remove from heat.
Prepare the rest of the vegetables. Slice the tomato, radish and carrot. **I like to cut the carrot at a bias so it is long and skinny! you can use a peeler to make ribbons too!** Place radish, carrot, arugula in a bowl and reserve for later.
Place a non-stick or cast iron skillet over medium high heat and add the olive oil. Crack and beat eggs. When the oil is hot add the eggs and stir in the tomato and kale. Season the eggs with salt and pepper.
Constantly stir until the egg starts to firm up. When still runny but partially cooked, put the pan in the oven and cook until the egg pulls away from the side of the pan. About 6 or 7 min. Pull the pan out and give it a shake. The frittata should be loose from the bottom and hold its shape. Remove from pan. Sprinkle with the turmeric powder, or grate it with a micro plane if you are using fresh turmeric! Let cool for 5 min and cut.
Dress the salad or arugula, radish and carrot with the lemon juice, Drops+ Relief, olive oil, salt and pepper! Place on top of the frittata and serve!