Too busy to cook this week? Make a frittata! If ever there was a food that is both delicious and quick, it’s the frittata. They’re a lot like stir-fries in that you can throw in whatever you feel like/have on hand and come out with something delicious. This week, I had ground Turkey, Kale, and some delicccious Fire Roasted Red Peppers.
Did I also mention that I’m now in love with skillets? I had this old guy kicking around our condo somewhere and I’m not sure why I never used it… But I know that those of you who are regular skillet enthusiasts swear by them. And I see why! So I may have splurged and bought a couple more online… Online shopping will be the end of me. Back to the food:
Frittatas are also a great way to sneak in some veggies that you wouldn’t normally eat with your eggs. Kale is one of those leafy greens that I try to eat lots because I know it’s good for me but honestly – I’m not a huge fan unless it’s creamed or in chip form. And thanks to the popularity of kale chips I have a really hard time finding other kale recipes online… Share yours!
But for now, I have a week’s worth of frittata with kale hiding inside, masked by the egg and turkey’s delicious goodness. And let’s talk about fire roasted red peppers for a second – smokey, sweet PHENOMENAL! I felt it was unfair for me to use sun-dried tomatoes AGAIN, so I now have a new favorite cooking addition 😀
- 1/2 lb ground Turkey (or meat of choice)
- 1 onion, diced
- 1/2 cup chopped kale
- 1/4 cup fire roasted red peppers
- 6-7 eggs, beaten
- 2 T cooking fat
- 2 cloves minced garlic
- 1t dried oregano
- Preheat oven to 350F
- Heat up your skillet and melt the fat. Make sure it’s nice and hot!
- Add garlic and fry everything up for 7-10 minutes, the onions should be brown.
- Add the kale and fry until wilted.
- Add the turkey and oregano and brown the meat. Things should be smelling migggghty good in your kitchen at this point!
- Throw in the peppers and mix everything around.
- Now, pour in your beaten eggs and let the bottom of the frittata cook for 1-2 minutes. You just want the eggs in the skillet long enough to set and just barely cook.
- Pop into the oven for 10-15 minutes (make sure your skillet is oven safe!)
- Slice and serve! These are great for making ahead of time and popping in the fridge. These can be made with whatever meats, veggies, left-overs you have kicking around etc. very versatile!