Frittatas are one of my go tos for a quick and healthy lunch or brunch. Another thing that makes frittatas so great is the fact that you can basically add whatever you want to it...meaning it is the perfect recipe to use your leftovers or for a fridge clean-up! If you are not a fan of eating too many eggs than you can always whisk together 1 whole egg + 2 egg whites.
Healthy Frittata for One
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makes 1 serving
½ small yellow onion, diced
1 bella mushroom, thinly sliced
small handful of kale, teared into tiny pieces
spring onion, chopped
¼ jalepño pepper, chopped (optional)
oregano
black pepper
¼ cup tofu
nutritional yeast + soy milk, mixed OR laughing cow cheese wedge
2 eggs, whisked
olive oil (or any kind of cooking oil)
Preheat oven to 400°F.
Heat the cast iron skillet on medium heat. When heated, add a bit of olive oil (or any
oil of your choice), approx. ½ tsp.
Place the chopped onion and mushroom slices in the pan. Cook until the onions are translucent. Turn the heat to medium-low and add the kale and
spring onion. Season with seasonings of
your choice. Cook until the kale is
soft. Spread vegetables into an even
layer and add the nutritional yeast mix/cheese on top. Poor
the eggs over the vegetables, tilting the pan to make sure that the egg is
spread evenly over the vegetables.
Crumble the tofu on top and sprinkle on the jalapeño pepper. Cook for about 1 or 2 minutes, until the egg at
the edges of the pan start to set.
Transfer the entire skillet into the oven and bake for about 8
minutes. When ready, take the skillet
out of the oven and let cool for a few minutes before digging in!
Chow and enjoy!
