Easy Egg Recipe: A fabulous frittata that is easy to make!

I am so happy that nutritional science has exonerated eggs because I love them. Like love love them!

Boiled, poached, scrambled, over-easy, muffins, quiches and this amazing frittata that I’m sharing with you today are just a few of the ways you can turn this liquid gold into a fabulous meal.

And don’t just eat chicken eggs. Quail, duck and goose are all great sources of Omega 3 as well. Confession: I’ve never tried goose egg! Have you? If you can find quail eggs you can substitute 3-4 for 1 large chicken egg. They contain more phosphorus, which is essential for cell membranes, and are high in folate.

The key, of course, to winning with this food item is choosing free-range/run eggs. They contain more vitamin A, E and Omega 3 then eggs from confined farming practices.

Nutrient Snapshot of Eggs

– These little powerhouses boost mental performance because they contain choline and other b vitamins and fatty acids necessary to support your nervous system. I start most of my days with eggs because they
are a protein-rich breakfast that improves memory and mental
performance throughout the day.

– Eggs help build strong bones. They are one of the few food sources of
Vitamin D and are rich in phosphorus. Combined they provide the building
blocks for healthy bones.

– They are an excellent source of antioxidants containing lutein, zeaxanthine,
tryptophan and tyrosine, which are important for cancer prevention and heart
disease.

Tomato, kale and goat cheese frittata Recipe
Recipe courtesy of ThatCleanLife.com
Makes approx 4 servings
Time: about 50 minutes

Ingredients
6 eggs
1/4 cup unsweetened coconut milk
1 cup kale leaves (chopped)
Sea salt & black pepper (to taste)
1/4 cup feta goat cheese (crumbled)
1 tomato (sliced into rounds)
1 1/2 tsp coconut oil

Instructions
Preheat oven to 350 degrees. Place eggs in a large mixing bowl and beat with a fork.
Then add coconut milk, feta cheese and kale. Stir until evenly mixed.

Lightly grease cast iron skillet or glass dish with coconut oil and fill with egg
mixture. Set sliced tomato on top of egg mixture. Season with salt and pepper. Bake
in the oven for 40 minutes.

Remove from oven and slice into servings with a pizza cutter. Serve with leftover
kale and tomatoes on the side. Enjoy!

Bonus Cooking Tip:
Eggs lose their nutritional value when cooked at high heat so try consuming poached or soft boiled to get the most out of them.

A fabulous frittata!
 
Prep time
Cook time
Total time
 
Author:
Serves: Serves 4
Ingredients
  • 6 eggs
  • ¼ cup unsweetened coconut milk
  • 1 cup kale leaves (chopped)
  • Sea salt & black pepper (to taste)
  • ¼ cup feta goat cheese (crumbled)
  • 1 tomato (sliced into rounds)
  • 1½ tsp coconut oil
Instructions
  1. Preheat oven to 350 degrees. Place eggs in a large mixing bowl and beat with a fork. Then add
    coconut milk, feta cheese and kale. Stir until evenly mixed.
  2. Lightly grease cast iron skillet or glass dish with coconut oil and fill with egg mixture. Set sliced
    tomato on top of egg mixture. Season with salt and pepper.
  3. Bake in the oven for 40 minutes.
  4. Remove from oven and slice into servings with a pizza cutter. Serve with leftover kale and
    tomatoes on the side. Enjoy!

 

About Me


Hi, I’m Tracy! I create food solutions to feed your life goals. I’m a Nutritionist, chocoholic + superhero fan. Mom to three, wife to one, crazy about all four, and food! When you work with me you’ll learn to savour life and nourish all that it has to offer.

The Culinary Nutrition Expert Program

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