2018 is here! I’m so ready and excited for you. I’ve been thinking a lot about my intentions for the year and decided to start with January to create clear intentions for the month, and build upon them every month with associated goals with each intention. If you haven’t seen my list of intentions, I posted them on instagram @freshplates (stories highlights) as well as in the Dietitian Guided New Year Challenge hosted with my friend and fellow dietitian Heather DiBiasi of Intuition4Nutrition! There’s still time left to join in on the fun for the month of January, and did I mention it’s FREE and hosted by Dietitians?!
It is a new year, but my habits are the same old (in a good way)! The new year “diet culture” is too real with companies trying to sell us expensive products left and right to get that “beach body”, but I’m here to tell you – all you need is YOU! No supplement or product can replace a healthy lifestyle with consistent self care in the form of nourishment with healthy foods, movement, and mindfulness. When it comes from a place of prosperity and self love and not punishment, that’s how true, long lasting results arise.
I (STILL) love creating recipes and thinking of new ways to make vegetables fun and exciting, because vegetables are one of the essentials for good health (duh)! This kale and rosemary frittata is an exciting wintery egg bake with a delicious and cozy flavor profile that have you baking this on repeat on cold mornings throughout the winter. It’s an easy recipe that takes about 15 minutes to sauté on the stove plus another 20 minutes in the oven. The goat cheese is a delicious addition to take it up a notch and and brighten the flavor profile.
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 3 heaping cups of curly kale, chopped
- 2-3 rosemary sprigs, de-stemmed and chopped
- 10 organic, pasture-raised eggs
- 4-5 tbsp. herbed goat cheese
- 3 tbsp. extra virgin olive oil
- salt and pepper to taste
- red chilli flakes to taste
- Start by sautéing the onion and garlic in the olive oil in a large cast iron man over medium-high heat, about 4 minutes until translucent.
- Preheat the oven to 350 degrees F.
- Turn down the heat to medium. Add the chopped kale to the onions and garlic, cooking down about 5-7 minutes until fully wilted.
- Meanwhile, whisk the eggs in a large bowl with the chopped rosemary, salt, pepper, chili flakes, and other spices as desired.
- Pour the egg and herb mixture evenly into cast iron over the onions, garlic and kale. Add the tablespoons of goat cheese on top. Let sit on medium heat about 2 minutes to crisp the bottom of the frittata.
- Transfer to the oven for about 20-25 minutes until the top feels firm and a knife comes out clean when stuck into the middle of the frittata.
- Let cool for 5 minutes, slice and enjoy!
This dish is great for a brunch and is sure to please a crowd. It’s also great for meal prepping! Bake this on Sunday and reap the benefits of a quick and healthy breakfast with a slice each morning throughout the week.
Looking for more structure while thinking less about healthy meals? The Fresh Reset 5 day Plant Based Meal Plan is live in the shop at a discounted price! Feel free to comment if you have any questions before purchasing or contact me through e-mail.
Happy Snow Day to those of you in NY!
