This Superfood Frittata is an ideal brunch dish made with rose, savory and chive infused sea salt from Duxbury Saltworks, fresh chicken eggs, caramelized onion, sauteed kale, shiitake mushroom, and our new favorite secret ingredient for dairy free frittatas, The Hale bone broth!
BONE BROTH contains glutamine which has been proven to help heal the intestinal barrier and improve overall gut health.
CHICKEN EGGS are a great source of vitamin D, an essential nutrient required by the body to maintain balanced energy and mental health.
ONIONS contain sulfur, a natural chemical element that has been shown to help remove toxins from the body.
SHIITAKE MUSHROOMS are rich in adaptogens that help the body to balance hormones and combat symptoms of stress.
BABY KALE is one of the most nutrient dense foods on the planet with high levels of antioxidants that help prevent damage to cells.
COCONUT OIL helps aid in the absorption of fat-soluble components like vitamins and magnesium
This nutrient dense dish is SO comforting and makes an amazing meal or perfect snack for anytime of day! Enjoy it on its own, pair it with salad, try it as a sandwich, or serve with a savory protein!
SUPERFOOD FRITTATA RECIPE
1 doz. fresh chicken eggs
4 cups baby kale
4 cups chopped shitake mushroom
4 cups sliced sweet onion
4 tbsp coconut oil
1/2 tsp chopped thyme
1/2 tsp duxbury saltworks spring salt
to taste duxbury saltworks sea salt
Preheat the oven to 425 degrees.
To prepare the bone broth, place two cups of The Hale Bone Broth in a small sauce pot over medium-high heat. Let the broth cook uncovered for approximately 10-15 minutes until the broth has developed a smooth, syrupy consistency and measures about 1/4 cup. Set aside until needed.
To prepare the onions, heat a large pan over medium-high heat, then add 4 cups of sliced onions and a pinch of sea salt to the pan, let cook for 3-5 minutes then turn the onions in the pan using a pair of tongs. Continuing turning the onions every few minutes until most of the liquid has released and they have begun to turn translucent. Then, stir in 1 tbsp coconut oil, reduce the the heat to medium-low. Cover the pan and continue cooking the onions until a rich golden color appears, turning the onions every 3-5 minutes to prevent burning. Once the onions have caramelized, season to taste with salt, and set aside until needed.
To prepare the baby kale, heat the same skillet (or a second skillet if you want to work on both at the same time) over medium-high heat, add 4 cups of baby kale, 1 tbsp coconut oil and a pinch of sea salt to pan, cover and let cook for approximately 5 minutes before removing the lid. Reduce the heat to medium-low and continue cooking with the lid on while stirring occasionally until the kale is a completed wilted and has turned a deep green color. Season to taste with sea salt, then set aside and let cool until needed.
To prepare the shiitake mushrooms, heat the same skillet (or a third skillet if you want to do this all at once - it's really not too tricky!) over medium-high heat, then add 4 cups of chopped shiitake mushroom and a pinch of sea salt to the pan. Let the mushrooms cook for 3-5 minutes until most of the liquid has disappeared from the pan. Then, reduce the the heat to medium-low and add 1 tbsp coconut oil. Cover the pan and continue cooking the mushrooms for 2-3 minutes until a rich golden color appears.
Once you have prepared the frittata fillings, crack all of the eggs into a large mixing bowl, add 1/2 tsp Duxbury Saltworks Spring Salt and all of the bone broth reduction, then whisk until an even consistency is achieved.
To build the frittata, pour the egg mixture into a well oiled casserole dish, then add in all of the fillings and distribute them evenly throughout the egg mix before placing in the the preheated oven.
Let the frittata bake for approximately 20-25 minutes until a the eggs have cooked into a firm, but slightly "jiggly" texture - it's totally okay if the edges start to look a little overdone as long as the middle of your frittata still has plenty of give to it.
Simply slice to serve, enjoy it on its own, pair it with salad, try it as a sandwich, or serve with a savory protein!
PRO TIP: Make ahead muffins!
Use this same recipe to create mini frittata muffins using your favorite muffin pan - just be sure to reduce the cook time based on the size of your muffin tins! Large muffins will take about 10-15 minutes and mini muffins will only need between 5-10 minutes to cook completely. These are freeze well for easy meals on the go!