This recipe is inspired by an evening of entertaining a friend who has many food allergies, luckily eggs and vegetables are not on her allergen list. I have a beautiful cast iron skillet that does not get enough use and loads of kale, tomatoes and basil in my garden so this made for a perfect occasion! You could think of this as an end of summer frittata as farmers markets seem to be boasting with these ingredients this time of year as well. This recipe is perfect for a brunch occasion or as my intention, a nourishing dinner.
6 whole eggs
3 tbsp almond milk (unsweetened, plain)
3 kale stalks, stems removed and chopped
1 red or white onion, chopped
3 roma tomatoes, sliced
3 garlic cloves, chopped
6-10 whole basil leaves
2 tbsp extra virgin olive oil
shredded parmesan cheese (optional)
sea salt and black pepper to taste
Pre-heat oven to 450. Place cast iron skillet on stove over medium heat adding olive oil. Saute onions and garlic until soft. Add kale and saute 2-3 more minutes. Meanwhile, crack eggs into bowl and whisk in almond milk until mixed well. Pour egg mixture over vegetables in skillet so they are evenly coated and season with sea salt and black pepper to taste. Let this mixture cook for about 4-5 minutes. Place skillet in oven and bake until eggs are cooked through (this time will vary depending on how well you like your frittata and your oven). I prefer well done frittatas so I baked mine for about 10 minutes. Remove skillet from oven and top with sliced tomatoes, basil and parmesan cheese if desired. Slice and enjoy!