Tri-Color Frittata

How winter weeknight can you get? The bitter radicchio and kale alongside red pepper and a splash of arugula give this easy weeknight egg dish some serious flavah! High in protein and fiber, this recipe features abundant Vitamin K which is essential for women’s bone health especially after menopause along with heart and memory support.

Ingredients

• 1.5 tbsp extra virgin olive oil

• 2 cups kale, chopped, deveined

• 2 cups radicchio, finely chopped

• 1 cup arugula (or watercress)

• 2 cloves garlic

• 1 pepper, diced (yellow or red)

• 10 eggs

• 2 green onions

• 1/4 cup fresh parsley (or 1 tbsp dried)

• 1 tablespoon fresh thyme (or 1 tsp dried)

• Sea salt and pepper

Instructions

1. Preheat oven to 350 degrees.

2. In a cast iron skillet, rub all sides with olive oil then heat the rest on medium.

3. Add kale, radicchio and arugula and cook until wilted.

4. Add garlic and pepper. Cook 2-3 more minutes.

5. Meanwhile, mix eggs, onions, parsley and thyme in a bowl.

6. When skillet mixture is cooked through, add egg combo and even out with a spatula.

7. Bake for 30-40 minutes until eggs are set through.

8. Allow to cool, season with salt and pepper and serve!