A weekend morning treat…
During the week I usually do not have the time to make a breakfast with this level of time commitment. It is simple enough and reheats well, so I will be able to enjoy the leftovers during the week, oh yeah! I love creative egg dishes and since I eat mostly grain free, eggs are the go to for breakfast. Also my hens are laying again now that spring is on its way, so eggs are again in abundance (thank you girls!) One of my intentions for this blog is to have a place to share my recipes. I LOVE to cook and frequently have requests for recipes from friends. Let me know if you try this dish and how it turns out for you, enjoy!
8 eggs, pasture raised is best
8 oz. pork sausage (optional) this is also super yummy as a meat free dish
2 plump leeks- cleaned and trimmed of tough greens (don’t forget to save greens for broth! They are excellent and can be frozen until you make your next pot.)
1 Anaheim chili, or could substitute any pepper you prefer
1 bunch kale-I used Lacinato, also called Italian black Kale
1 tsp salt
1 tsp black pepper
1/2 tsp dried thyme leaves
1 cup grated cheddar cheese
butter or coconut oil for sautéing
Preheat oven to 350 and grease a 8×8 glass baking dish
- Prep all your veggies. Cut leeks in half lengthwise and then slice thinly. Prepare chili by deseeding and dicing. Clean dry and tear kale into small pieces. Set all aside, ready to go when you need them.
- Heat fat in your pan and sausage if using. Sauté until browning and turn heat down. Add leeks, keep heat at a medium setting to avoid browning leeks, easy does it. After the leeks have softened some and reduced in volume by about 1/3, add in chili, sauté for a few more minutes and then add the kale and continue to cook until wilted. Take off heat to cool slightly.
- Break eggs into a bowl and beat well. Add salt, pepper and thyme to egg mixture.
- Grate cheddar cheese and add half of it to your egg mixture, set the rest aside for the top of your frittata.
- Mix your sautéed vegetables and sausage into your egg mixture. The cooked ingredients should be cool enough as to not cause the eggs to start scrambling. If in doubt, wait 10 min and then add.
- Pour egg and vegetable mixture into prepared pan. Top with the remaining cheese and put into the oven. Bake for 30- 40 min at 350. It will look golden browned on top, and will puff up slightly in the center. Eat and enjoy!
I served my Frittata with a fruit salad made of fresh grapefruit and thawed raspberries with a creamy topping of whipped cream and cream cheese blended with yogurt and a few drops of vanilla stevia to add a touch of sweetness. It was such a delightful and special weekend breakfast! Green smoothies are great, but this was such a treat!
Happy cooking and happy eating!!