Kale & Heirloom Tomato Frittata

I didn’t lose 57 pounds on my own.

I prayed about it.

But not in a “get down on my knees, clasp my hands, church-ey type of way”.

It was more like a “get in the kitchen, meditate with my ingredients and cook with love” type of way

I started choosing ingredients that actually loved and gave back to my body.

I broke up with the foods that didn’t.

Here’s one of the recipes that helped me shrink from a size 12 to a size 2.

Kale & Heirloom Tomato Frittata

A quick Italian style omelette perfect for brunch!

• Author: Shelley

Scale 1x2x3x

Ingredients

• 4 free-range, organic eggs, seasoned and beaten
• 1 cup of chopped organic kale
• ½ cup of diced organic heirloom tomatoes
• goat cheese for garnish
• salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees
2. Over a medium fire, drizzle a little olive oil in 8″ cast iron skillet or oven safe pan and add kale.
3. Sautee kale until slightly softened.
4. Lower heat and add tomatoes and beaten egg.
5. Cook for 4 minutes on stove to let bottom set.
6. Remove from fire immediately and place in hot oven. Cook for another 4-5 minutes until the top is set and golden brown.
7. Garnish with goat cheese, cut in wedges and serve with a small salad.