Wednesday, October 13, 2010

Kale for breakfast?
If we are going to eat 9 cups of vegetables and fruits in a day, we are going to have to get started early. But do we really want kale for breakfast? Yes, we do. If it is in a frittata, it is very tasty and breakfast-y. You could use saved over kale and broccoli from the night before, but it does not take long to cook it from scratch in the morning.

Here’s the recipe:

Kale Broccoli Frittata                                       Serves 2

1T organic fat  (olive oil, butter, or rendered from bacon, pork, chicken)
2T chopped onion
4 cups kale, freshly washed and wet, torn in bite sized pieces
1 cup chopped broccoli
2 organic eggs, preferably pasture raised, lightly beaten
Sea salt
Freshly ground pepper
Ground allspice
2 oz grated organic sharp cheddar cheese, or cheese of your choice.

Heat an 8” skillet over medium heat until it feels quite warm when you hold your hand 2” over the surface. Preheat broiler. Add fat and swirl to coat pan. Add onions and sauté until transparent.  Add fresh kale and broccoli. Cover pan to allow vegetables to steam for 4 minutes. Meanwhile, beat the eggs and grate the cheese. 
Pour eggs evenly over vegetables, and sprinkle with seasonings. Sprinkle cheese evenly over all. Allow the eggs to cook for 3 minutes.  Place under broiler until cheese melts and browns to a light golden color.

Try this recipe. It might be one of your new favorite breakfast / brunch dishes. And your body will thank you.