Learn to cook a delicious, protein packed frittata without using an oven!

Chef Anthony prepares a stove top frittata in minutes, using simple, fresh ingredients.

Recipe: No Bake Veggie Frittata

Ingredients

• ½ Tbsp. olive oil
• ½ small onion – finely diced
• 2 cups kale – torn (from 1 small bunch of kale) or baby Spinach
• Salt & pepper to taste – (a pinch of each)
• 4 eggs
• 1 plum tomato – (or other small tomato) sliced
• 3-4 Tbsp. shredded fresh Mozzarella cheese

Instructions

Crack the 4 eggs to a bowl, season with a pinch of salt and pepper, and garlic powder, and beat the eggs with a fork or a whisk. Heat the olive oil in a 8 or 9-inch nonstick skillet, and add the diced onion. Cook over medium heat for 2-3 minutes, or until the onion softens. Add the torn kale leaves, and cook uncovered for 2-3 minutes. Season with salt & pepper, stir one more time, and cover with the lid to let the heat inside the pan cook down the kale leaves for 1 minute. If using spinach add to the pan and cook until slightly wilted. Lower the heat to the lowest setting. Pour the eggs over the kale, and use a spatula to distribute the egg evenly all around the pan. If there are any kale leaves sticking out of the eggs, just push them into the egg mixture, it’s OK if a few pieces stick out. Arrange the tomato slices on top of the eggs. Sprinkle with 3-4 Tbsp. shredded cheese. Cover with the lid and cook for about 5 minutes over low heat, or until the eggs are all fully cooked. Remove from the pan with a spatula, and slice into wedges. Serve as is, or with a side salad.