Today we have a WINNING recipe for you so that you can WIN in your nutrition and WIN in life!
Today’s WINNING recipe to meet Coach JC’s 10 WINNING Habits is Winter Mushrom Frittata with Kale and Pumpkin. Where are my veggies? Where is my lean protein?
- 1 shallot, chopped
- 2–4 kale leaves, stemmed and finely chopped
- 6 large shiitake or cremini mushrooms, chopped
- 6–10 small spoonfuls of pumpkin pureé
- 2 sprigs each thyme and sage, finely chopped
- Juice from 1/2 a lemon
- 2 tablespoons (30 ml) olive oil
- Salt and pepper, to taste
- 1 small handful crumbled goat’s milk or feta cheese
- 10 large eggs, beaten
Preheat the oven to 350ºF. Grease the sides and bottom of a square 8-by-8 pan with olive oil then line with a piece of parchment paper. In a medium-sized bowl, combine the kale, lemon juice, olive oil and salt and pepper and massage with your fingers to wilt the kale. Allow to sit for a few minutes while you prepare the other ingredients.
Add a bit of olive oil to a skillet and warm over medium-high heat, then lower to medium heat and add the shallots and chopped fresh herbs. Sauté gently until the shallot is translucent and the herbs are fragrant. Then, add the chopped mushrooms and sauté until the mushrooms are soft and brown. Remove from heat and add to the kale.
Next, beat the eggs in a medium-sized bowl. Add 1/2 of the crumbled cheese and season with salt and pepper. Add to the kale mixture and mix until well combined.
Pour the egg mixture into the prepared square pan (or divide evenly among muffin tins.) Dollop the spoonfuls of pumpkin evenly over the eggs and top with remaining cheese. I like to add a bit more salt and pepper at this point.
Pop the pan into the oven and bake for 20–30 minutes. To check for doneness, shake the edge of the pan. If you intend to serve the frittata right away, bake until the center is set. If you intend to re-warm the frittata later, pull it out when it has just a little wiggle. The eggs will be nice and puffy all the way through the pan, and there won’t be any liquid on the surface of the frittata. The cheese will be toasted just a bit.
To serve later, cool completely then cover with aluminum foil. Rewarm in a 250°F oven until warmed through just before serving. Frittata, wrapped or stored in an airtight container in the refrigerator, lasts for up to two days.
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The Bootcamp Tulsa Family