I prefer fewer eggs and more other stuff in frittatas but feel free to add more stuff and/or more eggs to this. It's a very flexible recipe. An 8-inch skillet will make a small, high fritatta, or use a 10-inch skillet for a flatter version, or add more stuff to your frittata. For SCD cheese, Swiss works well, or other hard cheeses like Parmesan and cheddar.
Servings: 4servings
Calories: 265kcal
Equipment
10-inch seasoned skillet
Ingredients
1tablespoonoilcoconut, unsalted butter, or ghee
6ouncesshallots, peeled and slicedor one small yellow onion, trimmed and diced
1largebunch of Dino kale destemmed and chopped into pieces
7ouncesshredded or crumbled cheeseFeta, Goat, Swiss or other
Place the skillet on a medium heat and add the oil.
Preheat your oven to 375°F/190°C.
Add the shallots to the skillet.
After a few minutes, add the kale to the skillet. Stir the shallots and kale occasionally to cook evenly. Cook a few mintues or enough to soften the kale.
Blend the eggs and cheese together in a bowl and add some pepper and any other seasonings you like.
Turn the heat off the skillet and pour the egg and cheese mixture in the skillet. Blend all the skillet ingredients together.
Place the skillet in the oven and bake for 12 minutes, or until the frittata is firm and slightly browned on top. If you're using more than 4 eggs, it will take 5 to 10 minutes longer to fully bake.