Mixed Greens Frittata Topped with Avocado

A generous serving of kale and chard form the base of this egg dish and bell peppers add a pop of color. The sliced avocado on top adds just a touch of creaminess.

Breakfast

Mixed greens frittata topped with avocado

*Mixed greens frittata with avocado Black coffee*

Makes 1 serving

2 generous handfuls chopped chard and/or kale
1/8 cup chopped white onion
1/4 cup chopped red and/or yellow bell pepper
1/2 tbsp olive oil
2 eggs, beaten
1/4 avocado, sliced
Hot sauce, optional

Preparation:

  1. Chop kale, chard, white onion and bell pepper.
  2. Beat eggs.
  3. Heat olive oil over medium heat. Add onion and bell pepper. Sautee until soft, about 2 minutes.
  4. Add kale and chard, sauteeing until wilted.
  5. Add beaten eggs and cover pan with lid. Allow to cook until firm enough to flip, about 2 minutes. Flip fritatta and cook for another 1-2 minutes until firm throughout.
  6. Serve on plate, topped with sliced avocado and optional hot sauce.

Donna W

Donna W


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