Fritata Aleta, easy and delish!

I ran across this recipe in the User-submitted Cookbook from Mark’s Daily Apple and loved it for its ease of making, and the fact that it’s packed with a much needed protein punch in the morning. I always make sure my 7 year old son starts his day with some protein to help fuel his day, and this is one that’s great to make on a Sunday and store in the fridge in an airtight container. Simply throw in the microwave or lightly pan fry it to start your day off with a protein-packed punch! 

Enjoy!

FRITTATA ALETA

Submitted by Aleta and Mom

Eight-year-old Aleta is already thinking like a chef. Not only did she create a frittata packed with nutrients and flavor but she also chose vegetables with a stunning array of colors. Waves of dark green kale, purple cabbage and red pepper will brighten your morning when you sit down to Aleta’s frittata. Almost any combination of vegetables and meat can be sautéed into a frittata, although we’re especially fond of this combination. Although she deserves it, we can’t give Aleta all the credit for her submission to the Primal Cookbook Challenge. Mom acted as her able sous chef and helped Aleta buy her ingredients at a local farmers’ market.

DIRECTIONS

Preheat broiler. Warm olive oil in an ovenproof pan and sauté onions until they begin to soften. Add cabbage and sauté about three minutes then add kale and peppers.

Continue to sauté until kale wilts. Add salt and pepper to taste. Pour in eggs, stir quickly then let cook until it just barely begins to set.

Put the frittata under a broiler until the top is golden and the eggs are cooked through, 3–5 minutes. 

 Bon Apetit!
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