Everyone loves breakfast for dinner- and this is no exception. Serve with an Italian salad of greens or with toast. Add Bacon if you want. Substitute ingredients to be dairy-free- Choose your journey!
Inspiration from this comes out of The Modern Proper
Ingredients:
3 Whole Eggs
8 Egg Whites
1/3 Cup Half and Half (Dairy alt works here)
4oz Feta or Goat Cheese
1 Bunch Chives, Chopped
1 tsp Sea Salt
1/2 tsp Cracked Black Pepper
2 Tbs Avocado Oil
4 Cups Kale, Chopped
3 Medium Yellow Onions, Chopped
2 Tbs Unsalted Butter
4 Slices Bacon, Cooked and Chopped (Optional)
Let's Do it!
1. Make the caramelized onions.
- Heat the butter in a large skillet over medium-high heat.
- Add the chopped onions. Stir often.
- After about 10 minutes, turn down to low & stir every 5-10 minutes until the desired texture is reached.
- Salt as needed
2. Preheat oven to 400F.
3. In a large bowl mix eggs, egg whites, cream, 3 oz cheese, chives, salt and pepper.
4. Heat avocado oil in large oven-safe skillet or cast iron on stovetop on medium. Add the kale and cook until wilted. Stir in the onions and crumbled bacon.
5. Pour in the egg mix and quickly stir to ensure an even spread. Let the egg cook undisturbed for about 2-3 minutes, until the edges set.
6. Put the skillet into the oven and bake about 8-10 minutes. The egg is done when it no longer wiggles.
7. Top hot frittata with remaining cheese, chives, and salt. Slice and serve!
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