Farmer’s Frittata

Serves 4-5

¼ medium red onion (about ½ cup), chopped

2 cup chopped kale, stems removed

4 oz Canadian bacon, diced (or any or your favorite cooked breakfast meat)

½ cup cherry tomatoes, halved

1/3 cup shredded Parmesan

8 eggs

¾ cup cottage cheese, whole or low fat

2 tbsp chives, chopped and divided

Salt and Pepper

1.     Preheat oven to 375 degrees. Whisk together eggs and cottage cheese in medium bowl. Season well and set aside.

2.     Using a med-large oven safe & non- stick sauté pan, heat 1 tbsp oil  on medium heat and add onion. (Hate onion? Omit the raw onion and add 1 tbsp of dried minced onion to the egg mixture.)

3.     Once onion has become translucent, add kale, season, and sauté until slightly wilted.

4.     Add chopped Canadian bacon (or other breakfast meat) and cook for another 1-2 minutes.

5.     Remove pan from heat. Add slightly more oil to the pan if the bottom looks dry. This will help prevent the frittata from sticking. It may even help to use a little cooking spray for the sides of the pan.

6.     Gently in drizzle egg mixture. Top with cheese, tomatoes, and 1 tbsp of chives.

7.     Bake for about 25 minutes.

8.     Let cool slightly before serving. Garnish with remaining chives.  

Meal prepping? Let cool completely, cut into portions, and individual wrap or store in Tupperware.