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Kale and Mushroom Ghee Frittata Recipe
Servings 2
Total Time: 30 minutes
Cook Time: 30 minutes
Nutrition Information
calories 276
carbohydrate 4g
protein 14g
fat 23g
saturated fat 11g
cholesterol 340mg
sodium 246mg
potassium 228mg
fiber 1g
sugar 1g
Ingredients
- 2 tablespoon(s) ghee
- 2 medium garlic clove(s) minced
- 2 large kale leaves
- 4 large egg(s)
- 6 medium mushroom(s), white button
- 1/8 teaspoon(s) turmeric
- 1/8 teaspoon(s) sea salt to taste
- 1/8 teaspoon(s) black pepper to taste
Instructions
- Preheat oven to 350°F. Heat half of Pure Indian Food’s Cultured Ghee in a 10-inch cast iron skillet over medium heat.
- Add garlic to the skillet, cook slowly until lightly golden (be careful not to burn them). Add mushrooms and sauté for an additional 5 minutes or until softened. Add the chopped kale for another 5 minutes or until tender. Remove from heat and set aside.
- In a large bowl, whisk eggs until fluffy and add organic turmeric, salt and pepper. Add mushrooms and kale, gently folding into the eggs.
- Over medium heat, add rest of ghee in the skillet. Pour in the egg mixture, spreading ingredients evenly. Cook on stove for 5 minutes until edges and bottom set.
- Place skillet in the oven, and cook for 12 minutes or until edges are golden. Enjoy!
This recipe inspired in part or in whole from here