Dyan Dameron made a Frittata. For more information, visit www.coachdconsulting.com, call (615) 310-6634 or email firstname.lastname@example.org. Follow Dyan Damron on Instagram https://www.instagram.com/dyan.damron, Facebook https://www.facebook.com/dyan.damron.7 and Twitter@Dyan Damron.
2 t extra virgin olive oil (EVOO)
½ cup chopped onion
½ cup chopped green pepper (or any color bell pepper)
1 8-oz container button mushrooms, chopped
1 t minced garlic
2 t zaatar (or 1 t each cumin & chili powder or 1 t smoked paprika)
½ t ground black pepper
¼ lb lean ground turkey (or beef or ½ can white or black beans)
1 t sea salt
2 cups finely chopped kale (or swiss chard, spinach, broccoli, zucchini)
½ cup sun dried tomatoes, chopped
½ cup shredded cheese
6 large eggs
½ cup lowfat sour cream or Greek yogurt
1 T hot sauce (or 1 t red wine vinegar)
Preheat oven to 350 degrees. Prepare muffin tin (or small ramekins or loaf/baking pans) with non-stick cooking spray.
Sauté first seven ingredients in a non-stick skillet over medium heat until vegetables are softened. Add meat or beans and sprinkle with salt and allow to cook 2-4 minutes. Add greens a handful at a time to allow to wilt. Cook an additional 2-4 minutes. Remove from heat and add tomatoes. Stir well. Transfer mixture to prepared baking dish(es). Sprinkle cheese evenly over mixture.
Add eggs, sour cream, cayenne, and hot sauce to a blender and mix on high for one minute (the mixture will nearly double in volume). Gently pour egg mixture over vegetables and cheese. Bake for 10-15 minutes, depending on how soft you prefer your eggs. Larger baking dishes may take up to 25 minutes. Allow to rest before removing frittatas from baking dish.