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November 07, 2009

Frittata Aleta

By Worker Bee
21 Comments

Eight-year-old Aleta is already thinking like a chef. Not only did she create a frittata packed with nutrients and flavor but she also chose vegetables with a stunning array of colors. Waves of dark green kale, purple cabbage and red pepper will brighten your morning when you sit down to Aleta’s frittata. A frittata is basically an Italian take on an omelet. The main difference is you avoid all the tricky folding and flipping and just let the eggs cook into a round, flat pancake. Almost any combination of vegetables and meat can be sautéed into a frittata, although we’re especially fond of this combination.

Just because they’re made with eggs, frittatas don’t need to be relegated only to breakfast. Fold a frittata in half with layers of sliced meat in the middle for a lunchtime sandwich or serve a frittata for a quick and easy dinner.

Although she deserves it, we can’t give Aleta all the credit for her submission to the Primal Cookbook Challenge. Mom acted as her able sous chef and helped Aleta buy her ingredients at a local farmers’ market. She also filmed the making of the frittata, step-by step.

Ingredients:


  • 1 Tbsp olive oil
  • 2 Tbsp finely chopped onion
  • 1/2 cup or more finely chopped red cabbage
  • 1 cup finely chopped kale
  • 1 finely chopped red or yellow pepper
  • 6 beaten eggs
  • A sprinkle of dried or fresh herbs (like oregano or basil)
  • Sausage to serve on the side

Directions:

Preheat broiler. Warm olive oil in an ovenproof pan and sauté onions until they begin to soften. Add cabbage and sauté about three minutes then add kale and peppers.

Continue to sauté until kale wilts. Add salt and pepper to taste. Pour in eggs, stir quickly then let cook until it just barely begins to set.

Put the frittata under a broiler until the top is golden and the eggs are cooked through, 3-5 minutes.


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21 Comments on "Frittata Aleta"

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Raphael
Raphael
6 years 10 months ago

Nice! I’m going to make something like it one of these days with my new cast iron pan – can’t wait.

MariaNYC
MariaNYC
6 years 10 months ago

That looks dee-lish! Going to make a variant right now 🙂

DebFM
6 years 10 months ago

Yum! Kale! My fave!

maba
maba
6 years 10 months ago

What a pretty Frittata! Thanks for the recipe Aleta.

gilliebean
6 years 10 months ago

Ooooooo… That looks very yummy!

lbd
lbd
6 years 10 months ago

I don’t know if Aleta eats only primal or not, but she sure looks like a healthy and vibrant little girl. Nice job, Aleta and Mom!

Lisa
Lisa
6 years 10 months ago

Awesome job Aleta and Mom! You know I always make omelets, but I forget about frittatas. Thanks for the reminder. 🙂

mattigee
mattigee
6 years 10 months ago

Perfect! I have these sausages sitting the fridge and about 8 eggs and I was wondering what to do with ’em. fantastic recipe!! thanks

Joe C.
Joe C.
6 years 10 months ago

I am ridiculously fond of frittatas. I get great results using a slightly less wide, deeper cast-iron skillet that really allows the eggs to “poof” up and create that wonderfully light texture.

As a bonus, it’s the only egg dish that I can stomach after reheating, so I can make one Saturday morning that covers my Sunday breakfast too.

Haha
6 years 10 months ago

Awesome Job Aleta!

I tried cooked these up just now, and they’re amazing!

Another great dish involving one of my favorite foods, The Egg!

!

Ginger
Ginger
6 years 10 months ago

This was DELICIOUS! My new favorite breakfast. 🙂 The purple cabbage really makes it sweet. I used red onion, which is milder and sweeter. Kudos to the chef.

Melanie
Melanie
6 years 10 months ago

Will have to give that one a try ASAP! I’ve done asparagus frittatas – but WOW, I love the look of all the greens in this one. ;o)

babs
6 years 9 months ago

this looks so yummy!

Lisa
Lisa
6 years 6 months ago

I just made it with turkey sausage baked right in! Can I show you? Here’s a pic: . This will be my breakfast for the next 4 days. Can’t wait to eat it tomorrow morning!!!

Jim
6 years 5 months ago

I’ve fallen in love with kale recently, and I’ve been looking at this recipe for a couple weeks now. Finally made it last night.

FANTASTIC. Can’t say enough good things about it.

Jo
Jo
5 years 5 months ago

This sounds deeelicious and oh so nutritious! Thanks mark!

trackback

[…] egg bites are good, I think I will like this quiche or frittata better […]

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[…] out of the freezer and heat up quickly in the microwave without defrosting, try Omelet Muffins and frittata slices. Or, for snacks that you don’t have to warm up at all, try freezing Cocoa and Coconut […]

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[…] out of the freezer and heat up quickly in the microwave without defrosting, try Omelet Muffins and frittata slices. Or, for snacks that you don’t have to warm up at all, try freezing Cocoa and Coconut […]

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[…] Basic Frittata Recipe for Two: 4-5 whisked eggs, handful fresh veggies, fresh herbs, meat of choice, sprinkle of cheese, salt, garlic. Depending on veggie choice, they may be sauteed for a bit prior to adding the egg mixture. Here is a nutrient packed frittata recipe. […]

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[…] Basic Frittata Recipe for Two: 4-5 whisked eggs, handful fresh veggies, fresh herbs, meat of choice, sprinkle of cheese, salt, garlic. Depending on veggie choice, they may be sauteed for a bit prior to adding the egg mixture. Here is a nutrient packed frittata recipe. […]

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