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Veggie Ranch Frittata

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Eggs are a staple in our house. Because of their incredible versatility we often enjoy them multiple times a week and for any meal. They’re an excellent vehicle for incorporating more greens into our diet as well. These days, we’re making an even bigger effort to lessen our waste and find new creative ways to enjoy fresh produce. I’m trying so hard to be mindful of what we have on hand and making sure fresh ingredients get used in a timely manner. I grab a couple of bags of kale every time I go to make the most of my trips. I usually never have any trouble consuming it by the the best by date, however, I have some fun ways you can use the rest of those greens if you find that they’re on the other side of their peak.

The first is a frittata! A favorite one-pan meal that fills you up in the best way! Nature’s Greens Organic kale comes pre-chopped (a little less prep work on my end), and it makes the perfect addition to this Veggie Ranch Frittata. It’s a heartier green, so it really stands up to the baking process. Did you know that kale is a nutrition powerhouse? It contains over 100% of your daily needs of Vitamin A and C in a single serving! That alone carries with it benefits for eye, immune system, and skin health. And it’s a cinch to incorporate into a variety of meals. Here are some of my favorite ways to use it: mixing into other leafy greens for a nice salad; bulking up pasta dishes; blending it into a smoothie; or adding it into a stir-fry. My biggest tip is to cook it in some way or at least massage it with a vinegar-based dressing and let it sit in the fridge for 30 mins-1 hr allowing it to tenderize.

The veggies get a quick saute in a cast iron skillet tenderizing them just enough before a mixture of egg, cheese and ranch seasoning gets poured over top. Once the edges set a bit, it’s ready for the oven. After a quick bake, it’s ready to enjoy with some sliced avocado or folded into a wrap. It keeps well in the fridge for a few days but surely will not last that long!

Further Food Nutritionist Commentary:

Not only do eggs provide high quality protein, they also contain 11 vitamins and minerals, omega-3 fatty acids and antioxidants. Most of the protein in an egg can be found in the egg white, while the yolk contains healthy fats, vitamins, minerals and antioxidants.

By Anna Lee

Veggie Ranch Frittata

  • Prep Time:10 Minutes
  • Cook Time:20 Minutes
  • Servings: 8

Ingredients

8 large eggs

1 red bell pepper, diced

1/2 a sweet onion, diced

1 cup kale

1/4 cup corn

1/4 cup black beans, rinsed, drained, & dried

1/3 cup shredded mozzarella cheese

1 teaspoon ranch seasoning, divided

1/2 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

Instructions

  1. Preheat oven to 400.
  2. Beat the eggs and combine with the mozzarella, salt, pepper, and 1/2 tsp ranch seasoning. Set aside.
  3. Heat the olive oil in a well-greased cast iron skillet over medium heat. Spray the sides and the bottom of the skillet with some non-stick cooking spray to ensure eggs don’t stick.
  4. Once the oil is hot, add the onions and red pepper. Add a dash of salt to get the onions cooking down. Saute until the veggies are tender, approximately 5 minutes.
  5. Add the kale, beans and corn to the skillet and cook for an additional 3-4 minutes until the kale is wilted and tender.
  6. Add the other 1/2 tsp of ranch seasoning to the veggie mixture and stir.
  7. Pour the egg mixture over top and very gently stir to move the veggies around a bit. Now leave it alone and let the edges of the egg mixture set. This will take just a few minutes.
  8. Now move to the oven and bake for 15 minutes until it is cooked through.
  9. Remove from the oven. Let cool on a wire rack for about 5-10 minutes then slice and enjoy!
Preheat oven to 400. Beat the eggs and combine with the mozzarella, salt, pepper, and 1/2 tsp ranch seasoning. Set aside. Heat the olive oil in a well-greased cast iron skillet over medium heat. Spray the sides and the bottom of the skillet with some non-stick cooking spray to ensure eggs don’t stick. Once the oil is hot, add the onions and red pepper. Add a dash of salt to get the onions cooking down. Saute until the veggies are tender, approximately 5 minutes. Add the kale, beans and corn to the skillet and cook for an additional 3-4 minutes until the kale is wilted and tender. Add the other 1/2 tsp of ranch seasoning to the veggie mixture and stir. Pour the egg mixture over top and very gently stir to move the veggies around a bit. Now leave it alone and let the edges of the egg mixture set. This will take just a few minutes. Now move to the oven and bake for 15 minutes until it is cooked through. Remove from the oven. Let cool on a wire rack for about 5-10 minutes then slice and enjoy!

Nutrition Information

Per Serving: Calories: 136; Total Fat: 12 g; Saturated Fat: 2 g; Monounsaturated Fat: 3 g; Polyunsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 227 mg; Potassium: 178 mg; Carbohydrate: 8 g; Fiber: 2 g; Sugar: 2 g; Protein: 15 g

Nutrition Bonus:

Vitamin C: 45%; Vitamin A: 63%; Iron: 6%; Calcium: 18%

Season any dish with Superfood Turmeric! Learn more here.

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