Kale and Goat Cheese Frittata

This antioxidant powerhouse is a deliciously satisfying meal for breakfast, lunch or dinner. Both kale and arugula, are cruciferous vegetables that contain sulforaphane compounds that have anticancer properties. Eggs provide good quality protein, choline, biotin, vitamin B12, vitamin A, selenium and the antioxidants, lutein and zeaxanthin which are very important for eye health. Lastly, its herbs aren’t just for flavor and show — oregano and tarragon are also high in antioxidants and have antiviral and antibacterial properties.

Ingredients

• 4 cups chopped kale
• 1 cup arugula
• 8 pastured whole eggs
• 2-3 cloves garlic
• 1 tsp fresh oregano
• ½ tsp fresh tarragon
• 3 spring onions, chopped
• 1 cup crumbled goat cheese
• 1 tbsp avocado oil or extra virgin olive oil
• ½ tsp salt
• ½ tsp pepper

Directions

1. Whisk the eggs in a bowl with salt and pepper and set aside.
2. In a well-seasoned, cast-iron skillet, heat the oil.
3. Add garlic and chopped spring onions and sauté for 2 minutes.
4. Add the chopped kale and arugula and continue sautéing for another 3-4 minutes.
5. Drop the whisked egg mixture evenly around the skillet.
6. Sprinkle the crumbled goat cheese.
7. Garnish with the fresh herbs, oregano and tarragon.
8. Cook on the stove top on low for 5-7 minutes until done (Optional: Cover with a cast iron lid and flip the frittata to cook it faster and on both sides).

Makes 2 servings.