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.


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


  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.