Our fridge was unusually overloaded with fresh, organic produce and I needed something to do with it. I took everything and tossed it with some eggs, creating a delicious and healthy frittata, big enough to last at least 3 meals. Here’s the recipe:
- 1 Onion, sauteed in olive oil
- Two big handfuls of kale and red swiss chard, sauteed in olive oil
- 2 cups mushrooms, chopped
- 1 apple, chopped
- 1 avocado, chopped
- Lots of lite shredded cheese
- 2 whole eggs + 1 carton of egg whites
Mix everything together, toss it in a Pam-sprayed 9-½" Pyrex Pie Plate, put it in the oven at 450 degrees for about 30-45 minutes (until the egg is no longer runny and the top is a little crispy). Eat and enjoy!
