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The Seeker Newsmagazine Cornwall

Some Healthy Breakfast Ideas By Sharyn Thompson

Sharyn Thompson by Sharyn Thompson
May 4, 2013
in News and Announcements
Reading Time: 2 mins read
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From My PantrySharyn Thompson writes about Some Healthy Breakfast Ideas : Try my kale frittata for a real taste treat. If you plant a vegetable garden, be sure this spring to buy a flat of kale to plant in your garden. Last summer was my first time growing kale. What a fantastic vegetable. It just keeps growing and growing. We picked kale leaves from mid- summer until we had a killing frost. The plants grew to be about 3-1/2 feet tall, looking like tiny trees. This recipe will be fine to make for an easy supper or a family brunch.

030EASY KALE FRITTATA

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Don’t get uptight when you read the word ‘frittata’. This is just a fancy name for scrambled eggs with the addition of vegetables, cheese and/or meat. I find it is a great way to use up bits of leftover cooked veggies and sausage, chunks of cooked potatoes and any kind of cheese. Here was how I made this meal with no recipe to start with. All I knew was that I would use some of my garden kale.

INGREDIENTS:

6 eggs

a dash of salt and pepper

3 tbsp. water

0311 tsp. olive oil with 1 tbsp. butter

1 Spanish onion, diced

1 garlic clove, minced

1 cup of finely chopped fresh garden kale ( Rinse first, then cut out the tough centre rib before chopping the kale leaves)

1/3 cup sharp cheddar cheese, grated

1 cup cooked leftover potatoes, cut into bite-sized pieces

METHOD:

-In a deep-sided frying pan, heat the olive oil and butter.

034-Add the diced onion and saute this for a few minutes, until it becomes translucent. Add the cubes of cooked potatoes. Cook for several minutes, stirring frequently.

-Add the chopped kale leaves and continue to cook over medium heat for about 5 minutes, adding the minced garlic during the last half minute of cooking.

-In a bowl, beat the eggs with the water and salt and pepper.

-Pour them over the kale mixture in the frying pan. Cook as you would for scrambled eggs.

-When the egg mixture is nearly set, sprinkle over top, the grated cheddar cheese.

-Once the cheese begins to melt, turn the frittata to brown both sides slightly.

-Serve with good multi-grain buns or toast for a hearty breakfast or even supper.

037-This serves 2 or 3 nicely. ENJOY!

 

Author

  • Sharyn Thompson

    Scrumptious homestyle recipes from the owner of Sharyn's Pantry...

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Tags: Recipes
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The Seeker Newspaper is located at 327 Second Street E., Cornwall, ON K6H 1Y8 -- All rights reserved
The Seeker does not accept responsibility for errors, misprints or inaccuracies published within. The opinions and statements of our columnists are not to be presumed as the statements and opinions of The Seeker, and should not substitute professional or medical advice.
ISSN 2562-1750 (Print)

ISSN 2562-1769 (Online)
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