Recipes
Use these recipes as guidelines. Try them out,
then make them your own. Use the provided tips + variations to fit your preferences or pack in the nutrition. Tweak them to suit your lifestyle or swap out ingredients to make them allergy-friendly. I’ve taken out the nutrient guesswork by adding whole food ingredients with extra vitamins, minerals, fiber, antioxidants & omega-3s.
Check out more free recipes or order The DIY Kitchen Cookbook on Amazon. This Kindle book contains 62 recipes to craft your own make-ahead mixes, seasoning blends, snacks, breakfasts, condiments, dressing & drinks. The included do-it-yourself, copycat recipes are healthier, cleaner versions of what you'd normally buy.
Download a free Kindle app for any device.
Frittata with Fresh Greens, Caramelized Onions and Parmesan Cheese
November 15, 2011 by Melanie Zook
I’ve been talking about leafy greens (spinach, kale, mustard greens, Swiss chard, etc.) a lot lately. They are abundant in spring and fall. They’re in a class all their own when it comes to nutrition—full of vitamins, minerals, antioxidants and fiber. We know we should eat more of them, but sometimes, it’s just hard to find new, fresh ideas for how to fit them into your daily meals. What to do with leafy greens besides sautéing them with garlic?
My new favorite way to prepare leafy greens is to make a quick frittata. (A frittata is an egg-based dish, like an open-faced omelet or a crustless quiche). This has been a quick, protein-rich lunch & dinner in our house. In addition to being a 20-minute dinner that even your kids will eat, one of the best parts is that it’s a one-pot wonder—besides your cutting board, you’ll dirty only one pan. Try it for brunch this weekend with a side of sliced pears.
Ingredients
Olive oil
1 tablespoon butter
1 onion, sliced
Fresh leafy greens (spinach, kale, arugula or mustard greens work well)
12-16 eggs, beaten
Milk
Grated parmesan cheese
Method
Preheat oven to 350 degrees.
Heat the olive oil & butter in a sauté pan.
Add the onion and stir. Cook on medium heat, stirring occasionally until caramelized.
Add washed greens to the pan, covering over the onions. Don’t stir.
Close the lid for a few minutes until the greens have wilted. In the meantime…
In a separate bowl, beat the eggs with the milk & season with salt/pepper to taste.
Pour the egg mixture over the greens. Don’t stir.
Cook over medium heat until the sides begin to set (about 4 minutes).
Sprinkle with parmesan cheese.
Transfer the sauté pan to the oven, and bake for 10 minutes.
