This week, as I prepped my food I had a frittata listed as my breakfast option very similar to the two weeks before.
This week, however, I had some Kale on hand leftover from my kale pesto that I wanted to use up and I thought the frittata would be a great place to put it.
Basically, I subbed out the spinach with kale in my Spinach and Artichoke Frittata and omitted the green peppers. Very MINOR changes, but WOW! The flavor changed so much, and I honestly think I like the kale option better!
OH! And did I mention that I added a secret ingredient??
The first cooking show I EVER watched was Rachael Ray’s 30 Minute Meals, from that moment I was HOOKED on the Food Network…but that’s another story 😉
One thing I remember from Rachael is that she always adds NUTMEG to her dark, leafy greens as a little secret ingredient that makes everyone eating the dish go “hmmm….what is that flavor?”
Sounds strange? Wait to you try it! You will have everyone going “hmmm…” in the best way possible.
NUTMEG is the secret ingredient that throws this breakfast dish over the top.
The recipe is literally EXACTLY the same as my Spinach and Artichoke frittata, I just subbed out the veggies. The important thing to realize about this recipe is that once you have the base of 3 eggs and 2 egg whites, you can really add anything you want to it! The options are endless 🙂
I made this for breakfast, but it could easily be transitioned to dinner as a “breakfast for dinner” meal or honestly even lunch. It’s that good. Doesn’t matter when you eat it, just give it a try 🙂
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