This recipe was a last minute Monday breakfast – what did we have in the fridge that would be filling and nourish our body? Leftover chicken, 1/2 red onion, some kale and 1/2 a red pepper. Oh yes, and we have eggs. This would make a wonderful meal for lunch or dinner – add a side salad and call it done!
- 2 TBS lard or butter
- 1/2 red onion, diced
- 1/2 red pepper, diced
- 1/2 cup of chopped/torn kale
- 1/2 cup cooked chicken, chopped
- 2 tsp homemade taco seasoning (see below for recipe*)
- 7 eggs from hens on pasture
- 1/4 cup cheddar cheese, grated (optional)
Preheat oven to 400°. Over medium-low heat, melt butter in a large cast iron pan (or other pan ideal for frittatas), then add onions and red pepper. Saute for 5-10 minutes or until softened. Stir in the chopped kale. After the kale has wilted (about 3 minutes), add in the chicken and the seasoning. Mix well and allow the chicken to heat through. Meanwhile, whisk the eggs in a medium bowl and add the cheddar cheese with salt and pepper to taste. If the chicken mixture is sticking to the pan, add another tablespoon of butter or lard. Spread out the ingredients evenly across the bottom of the pan, then pour the eggs and cheese on top. Gently move the chicken mixture underneath the eggs, to help spread out the eggs and cheese. Allow to cook on low for 5 minutes, or until the egg just begins to set, then transfer to the oven. Bake at 400° for 12-15 minutes or until the top is completely set and golden.
Allow to cool for 10 minutes before slicing. Slice and serve. This is wonderful topped with salsa, sour cream and avocado!
*Homemade Taco Seasoning
- 2 tablespoons chili powder
- 5 teaspoons paprika (I like Spanish paprika)
- 4 teaspoons ground cumin
- 1 tablespoon onion powder
- 1 tablespoon oregano
- 2 teaspoons sea salt
- 2 teaspoons garlic powder
- 1/8 teaspoon cayenne pepper