Do breakfast-for-dinner better with a frittata full of fluffy eggs and winter vegetables. I kept mine pretty simple: Shredded kale, shallots and lots of garlic. Garlic is a natural cold and flu fighter, packed with antioxidants, antibacterial agents and vitamins. And kale is a great food to sneak in more of during winter months, since it’s so high in immunity-boosting vitamin C (along with vitamins K and A, antioxidants, cancer-fighting phytonutrients and even some Omega-3′s). My frittata—which I topped with parmesan cheese and chia seeds—didn’t end up looking terribly pretty. But it was warming and just right for a winter dinner, alongside toast with tapenade and some red wine. The beauty of breakfast for dinner as a grown-up is you can still have wine.
Garlicky Kale Frittata
Serves: 2 – 4
1/2 bulb garlic, peeled and chopped
1 shallot, chopped
1 cup kale, shredded or torn into small pieces
1 1/2 cups water
olive or walnut oil
salt + pepper
2 teaspoons chia seeds
shredded parmesan cheese
In (oven-friendly) skillet, sauté garlic and shallots in oil until they are lightly browned and garlic is soft.
In large bowl, beat together eggs, water, salt and pepper. Mix in kale.
Pour egg mix into skillet. Stir together with onions and garlic. Cook just long enough for eggs on bottom to firm up, about 4-5 minutes on medium-low heat.
Remove from heat. Sprinkle top with chia seeds and parmesan cheese.
Broil for 4-5 minutes. If you don’t have a broiler, you can cook the frittata in the oven, but give it extra time.
* Organic, cage-free, yada yada yada … I’m never quite sure what the policy is on this stuff when posting recipes. It seems kind of presumptuous of me telling you what kind of eggs (or milk, meat, whatever) to buy. But I see recipes all the time that specify organic or grass-fed or hormone-free. Thoughts?