I know, you are probably rolling your eyes right now, Kat sure does love her frittatas! Well, that is because you can use your leftovers in them! This recipe is Whole 30 and Paleo, but for the one I made, I added in some whipping cream because it just gets nice, creamy and fluffy.
The other night we made Salmon, and since we are just two people, we always plan our left overs ahead of time. We decided to make another frittata but this time with the fresh Kale I just harvested from our garden. I now have 2 lbs of fresh kale to use so, here come the recipes!
1 Tbsp Olive Oil
1/2 lb Fresh Kale
6 oz cooked Salmon filet
1/4 tsp lemon zest
Pinch of red pepper
Pinch of salt
Finish with fresh chives or parsley
Preheat oven to 400 Degrees
- In a nonstick pan, combine Olive oil, Onion and Kale, sauce until the Onion is soft and set in a greased pie pan.
- Break up the salmon filet by hand and spread evenly over the Kale and Onion mixture.
- Whisk eggs, Lemon Zest, Red Pepper & Salt and evenly distribute over ingredients in the pan.
- Bake for 30 minutes or until edge starts to become golden and middle is cooked through.