From the Kitchen of Amy Rothenberg ND
We recently hosted a party where the dessert featured was crème brulée, one of Paul’s specialties. I am not going to post that recipe here this month, but what it left me with was 10 egg whites! I thought about making macaroons but decided one sweet dessert was plenty. So instead, I made 2 frittatas, served in the cast iron skillets where they baked. This is so easy and so delicious & works for breakfast, lunch or dinner or to bring to your office potluck.
- One onion
- 5 cloves of garlic
- Two hands full of kale, filleted and chopped up
- One big carrot cut in half lengthwise & then again, chopped into small pieces
- About a dozen eggs
- Really any other veggies you want to add can work: red pepper, other greens, zucchini
- A few sprigs of cilantro to decorate
- ½ cup finely grated asiago cheese (or any other cheese you have on hand. Goat cheese works nicely or hard cheese)
- ½ cup milk (I happened to use almond milk, but cow, soy or rice milk also works)
Take your dozen eggs or in this case 10 egg whites & 4 whole eggs, there is quite a bit of wiggle room here.
Sauté your onions & garlic in olive oil until clear (I use a cast iron skillet, that can then go directly into the oven). Add your other veggies, harder ones first, stir until al dente.
In a separate bowl whisk your eggs, cheese & milk.
Pour this mixture over the veggies in an oven safe baking container, don’t stir. Pop in your 350 degree oven & cook until the top is lightly browned and knife comes out clean, 10-20 minutes depending on how deep your baking container is!
I like serving right in the cast iron skillet. Slice & place on a plate with a sprig of cilantro & a piece of buttered toast! Yum!