Ingredients
Equipment
Method
Instructions
- Step 1: Preheat your skillet by heating 2 tablespoons of refined coconut oil in a non-stick skillet over medium heat.
- Step 2: Sauté the sliced yellow onion and ½ teaspoon of sea salt in the skillet for about 5-7 minutes until soft and translucent.
- Step 3: Add the kale ribbons and cook for an additional 3-4 minutes until wilted and tender. Remove from heat.
- Step 4: In a large bowl, whisk together the eggs, remaining ½ teaspoon of sea salt, and freshly ground black pepper until well combined.
- Step 5: Pour the egg mixture over the sautéed onions and kale in the skillet. Gently stir to distribute the vegetables evenly.
- Step 6: Sprinkle the crumbled goat cheese on top of the egg and vegetable mixture.
- Step 7: Turn heat to low, cover the skillet with a lid, and cook for about 10-15 minutes or until the eggs are set.
- Step 8: Finish under the broiler for 2-3 minutes, keeping an eye on it to prevent burning.
- Step 9: Once cooked, let the frittata cool for a few minutes, slice into wedges, and serve warm or at room temperature.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat slices in the microwave for 30 seconds or enjoy cold.
- For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 3 months.