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.
- 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
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.