Meatless Monday – Leek & Kale Frittata with Pomegranate Fruit Salad

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Breakfast for dinner?  Or how about surprising your holiday houseguests with a homey and delicious morning treat.  Frittata is an easy one pan meal that can be served piping hot from the oven but is just as delicious at room temperature.  This could be the perfect solution for holiday mornings when some people are up at the crack of dawn and others make their way into the kitchen closer to noon.  This frittata is loaded with good veggies; power greens, (kale, chard and spinach) leeks, criminy mushrooms and red bell pepper and made creamy and delicious with pasture raised eggs, cheddar and jack cheese. I topped it off with a sprinkle of red pepper flakes and herbs to enhance it’s savory, yummy goodness.

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Toss together some berries, melon (whatever fruit you have on hand).  It really doesn’t matter because once you top the fruit with pomegranate seeds, the fruit salad is transformed into something beautiful.  There is just something about these glittery, jewel toned beauties that makes everything special, even a fruit salad.  Pomegranate seeds are a powerhouse of vitamin C so I try to put them on pretty much everythin this time of year when colds and flu are lurking behind every corner.

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This is a short blog post because ‘Tis the Season and I have to join the long line at the post office to get my Christmas cards in the mail.  I am fairly ready for Christmas though, after managing 8 fun candlelit nights of Hanukkah.  Stockings are hung and bursting with treasures.  Now that my sons are grown, Santa I no longer creep down in the middle of the night but just fill as I go.  It’s much easier this way, and I think more festive too.  So I am off to battle the crowds…  May your time spent with your families this holiday season be filled with Peace and Love.

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LEEK AND KALE FRITTATA AND POMEGRANATE FRUIT SALAD

2 Tbsn butter or coconut oil
1/2 onion, chopped
1 leek, cleaned and chopped
6-8 criminy mushrooms, sliced
1/2 red bell pepper, julienned
1 cup shredded cheddar and jack cheeses
1/4 cup shredded parmesan
8 pasture raised eggs
1/4 tsp red pepper flakes
1/4 tsp dried oregano (or 1/2 tsp fresh)
salt and pepper to taste

  • Preheat the oven to 375
  • Saute onion and leeks in butter until soft in a cast iron pan (or other stovetop to oven pan).
  • Add greens, mushrooms and red bell pepper and cook several minutes until the water has mostly evaporated. Add salt and pepper to taste. Remove from heat.
  • Stir in cheeses and make sure everything is well proportioned in the pan
  • Beat the eggs and pour over the top of the cheese, veggie mixture.
  • Sprinkle the top with red pepper flakes, more pepper and herbs.
  • Bake for 15 to 20 minutes, until the center is firm.
  • Serve frittata hot, warm or at room temperature.

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POMEGRANATE FRUIT SALAD

1 cup melon, diced
2 cups mixed berries
1/4 cup pomegranate seeds

  • While frittata is cooking, combine melon and berries in a serving bowl.
  • Top with pomegranate seeds
  • If desired you can serve with a Honey Lime Dipping Sauce.  Just stir together 1/2 cup plain yogurt, 1/4 cup honey and 1/4 cup lime juice.

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Leek and Kale Frittata with Pomegranate Fruit Salad

  • Servings: 6
  • Difficulty: easy
  • Print

 20151220_095353

2 Tbsn butter or coconut oil
1/2 onion, chopped
1 leek, cleaned and chopped
6-8 criminy mushrooms, sliced
1/2 red bell pepper, julienned
1 cup shredded cheddar and jack cheeses
1/4 cup shredded parmesan
8 pasture raised eggs
1/4 tsp red pepper flakes
1/4 tsp dried oregano (or 1/2 tsp fresh)
salt and pepper to taste

  • Preheat the oven to 375
  • Saute onion and leeks in butter until soft in a cast iron pan (or other stovetop to oven pan).
  • Add greens, mushrooms and red bell pepper and cook several minutes until the water has mostly evaporated. Add salt and pepper to taste. Remove from heat.
  • Stir in cheeses and make sure everything is well proportioned in the pan
  • Beat the eggs and pour over the top of the cheese, veggie mixture.
  • Sprinkle the top with red pepper flakes, more pepper and herbs.
  • Bake for 15 to 20 minutes, until the center is firm.
  • Serve frittata hot, warm or at room temperature.

POMEGRANATE FRUIT SALAD

1 cup melon, diced
2 cups mixed berries
1/4 cup pomegranate seeds

  • While the frittata is cooking, combine melon and berries in a serving bowl.
  • Top with pomegranate seeds
  • If desired you can serve with a Honey Lime Dipping Sauce.  Just stir together 1/2 cup plain yogurt, 1/4 cup honey and 1/4 cup lime juice.

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