August 2018

Turmeric Kale Frittata


1 box of organic baby kale
 1 jar of organic ghee
1 teaspoon turmeric powder 
1/2 yellow onion 
2 large Yukon Gold potatoes
8-10 organic eggs
1 bunch fresh thyme
1 cup of Pecorino Romano cheese
Sea salt + pepper 


Dice the onion. In an 8 inch cast iron pan set to medium heat, sauté in ghee. Add turmeric, enough to top all onions. Add the baby kale and cook until wilted and cooked through. Add salt and pepper to taste.
Slice the potatoes into 1/4 inch rounds. In a separate pan, sauté in ghee until par cooked.

Making space amongst your kale, place the potato rounds into your cast iron pan. Make sure the bottom of the pan remains coated with ghee. If it needs more, add a few dots of ghee amongst the potatoes and kale.

Beat eggs together and add saltpepper and a dash of water. Add the leaves from a bunch of fresh thyme and 1/2 cup of Pecorino Romano cheese to this mixture and mix. Pour the egg mixture into the pan making sure to distribute evenly and cover all potatoes. Crack black pepper on top and sprinkle with some more Pecorino Romano cheese.

Heat pan over medium low heat for 5 minutes. Finish in the oven set to 350 degrees for about 20-25 minutes or until cooked through. The eggs should puff up and slightly brown.
Transfer pan right to table, set on a trivet, and serve.

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