This simple breakfast frittata takes the “everything but the sink” approach — for breakfast or if you’re really into it, then dinner too.
We’ve all been there; standing in front of our fridge and wondering how we’re going to use the “last bits” of everything we have. Maybe it’s a few eggs, maybe it’s some kale or baby spinach along with some peppers, onions, tomatoes — you name it. I never like to see produce go to waste and I always challenge myself to get a little creative to use everything I have.
This breakfast frittata is simple, versatile and utilizes fresh produce that you have on hand or fresh-frozen veggies from the freezer, combined with pantry staples like spices to give it a satisfying flavor. Organic — local if possible — eggs alongside greens and sweet and savory vegetables is one of my favorite combinations around and everyone in the family can enjoy it.
While there are a lot of nutritious ingredients in this lineup, kale takes the cake on this one. Kale touts antioxidants, anti-inflammatory benefits, cancer-protective compounds, cholesterol-lowering properties, flavonoids which ward off inflammation and oxidative stress (1) and support the body’s detoxification system. The ability of kale to lower cholesterol is due to its sources of fiber – when steamed, the fiber can actually bind to the bile acids which are then excreted from the body. Kale is part of the cruciferous vegetable family which has been studied in relation to their protective compounds in cancer development (colon, breast, bladder, prostate, and ovarian) mainly from the anti-cancer nutrients glucosinolates. (2)
This breakfast frittata recipe is all about a lazy weekend — or weeknight #breakfastfordinner! It’s simple, quick to pull together, and resourceful with ingredients you already have on hand. Don’t overthink this one. You’re getting a great blend of protein, fiber, and vitamins and minerals all in one fell swoop.
