It’s a Friday night and I’m just a-cooking away! I prepped breakfast for next week, canned homemade marinara and baked paleo pumpkin chocolate chip cookies with pistachios — all to be posted on the blog this weekend. So this recipe is a… how does Barney Stinson say it.. LEGEN…. wait for it… DARY… frittata. It consists of yellow and green red peppers, red onions, garlic, kale, chard, spinach, tomato and eggs infused with saffron and paprika topped with fowl eggs laced with bacon and sage. OK HERE WE GO!
What you’ll need:
1 tbsp coconut oil
1/2 small red onion, thinly sliced
2 cloves garlic, minced
1 green pepper, julienned
1 yellow pepper, julienned
4 cups kale, chard and spinach mix
3 campari tomatoes, diced
15 chicken eggs
1 generous pinch saffron threads
1 1/2 tsp paprika
1 tsp salt
1/3 tsp pepper
8 fowl eggs (if you don’t have access to fowl eggs, chicken eggs will work too)
1 bunch sage leaves
8 slices bacon, halved
How you’ll do it:
1) Preheat oven to 375F.
2) In a large bowl, whisk 15 chicken eggs and spices until well combined. Set aside.
3) In a cast iron or oven safe skillet on medium high, heat coconut oil and sautee onions for 1 minute, then add garlic. Once onions are translucent, add peppers and cook until softened.
4) Add the kale, chard and spinach mix and cook until wilted. Add tomatoes and cook for about 2 minutes.
5) Pour in the egg mixture and cook for about 5-6 minutes.
6) Slowly crack the fowl or chicken eggs on top of the frittata. If you’re using fow eggs, crack them in separate bowl and pour into the pan. Fowl eggs have a very tough exterior so it’s take harder cracks.
7) Lace the bacon between the eggs. Do the same with the sage, but tear the sage leaves as you go.
8) Let cook for about 5 additional minutes. Then transfer the pan uncovered in the oven and cook for 35-40 minutes or until the bacon is crispy and the egg mixture is fully cooked through. You can use a toothpick or skewer to test.
9) Let the frittata cool for about 10 minutes.
10) Serve and enjoy!