Ok, ok…I can’t help it but I LOVE Frittatas – they’re so simple and delicious!!
As Mark Sisson would say (and yes, this is his recipe), every keto enthusiast should know how to make a frittata. You can use any combination of meat, cheese, veggies, herbs, and spices to tailor it to your liking – it is endlessly customizable.
- 1/2 bunch kale, any variety
- 1 T avocado oil
- 1 lb ground pork
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/4 tsp ground nutmeg
- 1/4 tsp red pepper flakes – you know how I love ’em
- 1 small onion, diced
- 2 garlic cloves, minced
- 8 large eggs – local if possible
- 1/2 C heavy cream
- 1 C crumbled goat cheese, more or less to taste
- Remove any thick stems from the kale leaves. Dice the stems and chop the leaves (keep stems and leaves separate)
- Heat the oil in a large broilerproof skillet over medium heat (cast iron works well). When hot, add the pork. Cook for 5 minutes, stirring occasionally.
- In a small bowl, combine the sage, thyme, nutmeg, and red pepper flakes. Add to the meat in the skillet and stir well. Continue cooking until the pork is cooked through, about 5 minutes more.
- Use a slotted spoon to move the meat to a bowl. If there is a lot of grease in the pan, pour some off so that only 1 to 2 tablespoons remain.
- Add the onion and kale stems to the skillet. Saute until the onion softens, about 5 minutes. Add the garlic and stir for 1 minute. If needed, deglaze the pan with a small amount of water, stirring up any browned particles.
- Add the kale leaves to the pan a handful at a time, stirring to wilt until all the leaves are in the skillet and cooked slightly. Add the meat to the skillet and stir to combine.
- Whisk the eggs and cream in a medium bowl. Pour the egg mixture evenly over the meat and vegetables in the skillet. Cook without stirring until the egg starts to set, about 5 minutes.
- Put the oven rack at medium position and turn the broiler on low. Sprinkle the goat cheese over the eggs. Place in the oven/broiler and cook until the egg is set and the goat cheese is lightly browned. Keep an eye on it to make sure it doesn’t burn.
- Remove the skillet from the oven and allow to sit for a few minutes. Cut into wedges and serve warm.