Frittata

So in an effort to eat as "paleo" as possible, last night I made a frittata, which is a fancy word for crustless quiche, which is fancy for baked egg scramble. 

When I was visiting NYC once, my wonderful sister took me to Bouchon, where I tasted the most delicious quiche I've ever tried in my life. Haha, this doesn't even come close. However, in researching Bouchon's recipe, I tried to pick up some tips.

This is a great recipe to use leftover meats or whatever random veggies you have in your fridge. This one included kale, asparagus and sausage. I ended up topping it with some slices avocado and salsa verde and it was ridiculously tasty!

INGREDIENTS:

- 6 eggs, yolks and whites separated

- 1/4 cup half and half

- 1/2 lb. sausage

- 10-12 stalks asparagus, chopped into inch-long pieces

- 3 large handfuls of chopped kale

- 1/2 sweet onion, chopped

- 1 tomato, sliced

- 1/3 cup feta cheese

DIRECTIONS:

1) Preheat oven to 350. In a large iron skillet, sauté the sausage until no longer pink.

2) Add asparagus, onions, kale and cheese and sauté until soft. Remove skillet from heat and set aside.

3) Separate the eggs, one small bowl with the yolks, a larger one with the white.

4) Add the half and half, along with some salt and pepper, to the yolks and mix.

5) With an electric mixer, or your own hands in you dare, beat the egg whites until they form stuff peaks.

6) When the egg whites have formed peaks, carefully FOLD in the yolk mixture with a large spatula. Be careful not to mix  too well. You want the egg whites to still have a somewhat fluffy consistency. This will give you a fluffier soufflé-like end-result.

7) Carefully pour the egg mixture into the iron skillet. Again, carefully FOLD the meat and veggies into the egg mixture, still trying to maintain some of the airy-fluffiness.

8) Top the mixture with slices of tomato. Here's a pic of what it looked like before I put it in the oven.

9) Bake for 20 minutes.

10) Slice and serve with sliced avocado and salsa.