Dana’s Frittata with Greens and Chilies

As the weather continues to get colder it’s time to turn up the heat and that includes the food we are eating.  A great way to keep warm during the cold months is to eat foods that warm us up and the following recipe is for a one dish meal that’s served hot and also has a healthy dose of heat from chilies in adobo sauce.  This is my husband’s recipe and our go to, one dish dinner.

Dana’s Frittata with Greens and Chilies

Since this is a one dish meal the amount of the ingredients depends on the size of your skillet.  My cast iron skillet is about 11 inches in diameter, so adjust accordingly. You don’t need to worry about getting the measurements exact.  And, as with most of the recipes I love, there is plenty of room for improvisation and substitution.  This recipe will feed about 3-4 people and can be made in about 30 minutes or less.

The Ingredients: Local and Organic, please!

2-3 Tablespoons Extra Virgin Olive Oil

5-7 large Eggs (I always get my eggs from the farm on Michael’s Road in Hinsdale) lightly beaten with a pinch of salt and 1 Tablespoon of water or milk.

1 bunch of Greens, any kind will do, Kale and Collards are my favorites, ribs removed, finely shredded.

1 medium Onion, chopped or sliced into half moons

2-3 cloves of Garlic, pressed or finely chopped

1-3 Chilies in Adobo (Goya brand) these are HOT so use with caution!  Chop them fine and be sure to include some of the sauce.

1 teaspoon Cumin

1 teaspoon smoked Paprika

1 teaspoon Oregano

½ teaspoon/dash of Lemon juice

Salt to taste

Cheese, optional, for topping

 

Dana adds the chopped kale to the onion mixture.

The Procedure:

Add a couple tablespoons of olive oil to your skillet over medium heat.

Sauté the onions until soft with about 1 teaspoon of salt.

Add in the garlic and cumin and sauté for another 2 minutes.

Add the green veggies, chilies and paprika and a dash of lemon juice.  Mix well and continue to cook until the greens are wilted.

Add the oregano to your eggs, mix well and pour the egg mixture evenly over everything in the skillet.

Let it cook until the eggs are mostly set.  Top with cheese if you like.

Put the whole thing in the oven under the broiler.  This is why cast iron is so handy!  The top will set and bubble and then brown.  When it’s got a nice toasty top that means it’s done and ready to eat.  Serve straight out of the skillet.  This is a complete meal but you can always serve with whole grain toast and a side of greens.  Also, if you have leftovers this makes an excellent breakfast and you get extra bonus points for having veggies at breakfast!

Just out of the oven and ready to eat!

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4 Comments (+add yours?)

  1. lizzy
    Oct 25, 2010 @ 13:41:28

    that looks SOOOOOO yummy!

    Reply

  2. Amy Huebner Health Coach
    Oct 25, 2010 @ 14:53:26

    It was! I’m eating the leftovers for lunch today : – )

    Reply

  3. Trackback: Cooking With My Health Coaching Clients! « The Candida Diaries
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