INGREDIENTS

7 organic free range eggs

2 tsp grass fed butter or cold pressed coconut oil

½ tsp turmeric, dried

½ - 1 tsp unrefined salt

1 clove garlic, minced

1 medium onion, diced

2 cups kale, de-stemmed & finely chopped

DIRECTIONS

Preheat oven to 350⁰F.

Melt oil in stainless steel or cast iron frying pan over medium-low heat. Add onion and turmeric and sautee for 2-3 min. Add garlic and kale and cook for an additional 2 min. Evenly spread all cooked ingredients out to cover the bottom of the pan.

Beat eggs with salt in a small bowl and pour over veggies in the frying pan. Place entire pan in the oven and cook for 10 – 15 min or until it has set. Alternatively you can just turn the stove down to low, cover the pan and let set on the stove top. Cut into quarters and serve.

Optional: Get creative with the veggies! Peppers, zucchini, mushrooms, spinach, dill, basil, etc. (according to your dietary restrictions).

NOURISHING TIP

Eggs are one of the most easily digestible sources of quality protein and healthy fat which are both essential for rebuilding and healing the gut. Eggs are also an excellent source of choline for brain function and iodine for thyroid health.

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KALE

FRITTATA

INGREDIENTS

7 organic free range eggs

2 tsp grass fed butter or cold pressed coconut oil

½ tsp turmeric, dried

½ - 1 tsp unrefined salt

1 clove garlic, minced

1 medium onion, diced

2 cups kale, de-stemmed & finely chopped

DIRECTIONS

Preheat oven to 350⁰F.

Melt oil in stainless steel or cast iron frying pan over medium-low heat. Add onion and turmeric and sautee for 2-3 min. Add garlic and kale and cook for an additional 2 min. Evenly spread all cooked ingredients out to cover the bottom of the pan.

Beat eggs with salt in a small bowl and pour over veggies in the frying pan. Place entire pan in the oven and cook for 10 – 15 min or until it has set. Alternatively you can just turn the stove down to low, cover the pan and let set on the stove top. Cut into quarters and serve.

Optional: Get creative with the veggies! Peppers, zucchini, mushrooms, spinach, dill, basil, etc. (according to your dietary restrictions).

NOURISHING TIP

Eggs are one of the most easily digestible sources of quality protein and healthy fat which are both essential for rebuilding and healing the gut. Eggs are also an excellent source of choline for brain function and iodine for thyroid health.

KALE

FRITTATA

HEATHER WOODRUFF CNP, CGP

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INGREDIENTS

7 organic free range eggs

2 tsp grass fed butter or cold pressed coconut oil

½ tsp turmeric, dried

½ - 1 tsp unrefined salt

1 clove garlic, minced

1 medium onion, diced

2 cups kale, de-stemmed & finely chopped

DIRECTIONS

Preheat oven to 350⁰F.

​

Melt oil in stainless steel or cast iron frying pan over medium-low heat. Add onion and turmeric and sautee for 2-3 min. Add garlic and kale and cook for an additional 2 min. Evenly spread all cooked ingredients out to cover the bottom of the pan.

​

Beat eggs with salt in a small bowl and pour over veggies in the frying pan. Place entire pan in the oven and cook for 10 – 15 min or until it has set. Alternatively you can just turn the stove down to low, cover the pan and let set on the stove top. Cut into quarters and serve.

Optional: Get creative with the veggies! Peppers, zucchini, mushrooms, spinach, dill, basil, etc. (according to your dietary restrictions).

NOURISHING TIP

Eggs are one of the most easily digestible sources of quality protein and healthy fat which are both essential for rebuilding and healing the gut. Eggs are also an excellent source of choline for brain function and iodine for thyroid health.

KALE

FRITTATA