Have you seen the movie, Morning Glory, starring Harrison Ford? No?! It is a cute chick flick movie for a rainy Saturday afternoon. I was making frittatas long before I watched this movie. My mind often wanders back to this seen when I make this for breakfast.
The beauty of the frittata is it has no rules. You can use any combo of veggies, lean proteins, and spices with your eggs. Lately I have been tossing avocado to garnish and finish off this great dish. The ingredients in this recipe are my favorite to use.
4 eggs beaten
salt and pepper to taste
1 tsp of dried basil
1 plum tomatoes chopped
2 cups of kale washed, stemmed and torn to 1 inch pieces
1 cup of chopped cooked chicken
1/2 of avocado, peeled, pitted, and cubed
Preheat oven to 350 degrees. Heat an oven proof skillet on medium low heat and add 1 TBS of ghee. Once ghee is melted add kale and tomatoes and saute. In a medium sized bowl beat eggs with salt, pepper, and basil til foamy. Pour egg mixture into pan and top with chopped chicken. Cook on range top for three minutes. Top frittata with avocado and place in oven. Cook until eggs are set and cooked through about 5-10 minutes. Serves 2.