The Paleo Gut Healing Cookbook by Alison Marras

Author:Alison Marras
Language: eng
Format: epub
Publisher: The Quarto Group
Published: 2021-12-15T00:00:00+00:00

PREP TIME 5 minutes

COOK TIME 15 minutes

TOTAL TIME 20 minutes

YIELD 4 servings

8 pasture-raised eggs

¼ teaspoon sea salt

⅛ teaspoon black pepper

1½ tablespoons (4 g) chopped thyme

1 tablespoon (4 g) chopped oregano

1½ tablespoons (4 g) chopped chives

1½ tablespoons (5 g) chopped tarragon

2 tablespoons (30 ml) extra-virgin olive oil

1 cup (67 g) chopped baby kale

4 slices prosciutto, torn into pieces

Preheat the oven to 400°F (200°C, or gas mark 6) and arrange a rack in the middle of the oven.

Beat eggs in a medium bowl with a whisk or fork until bubbles form. Season with salt, pepper, and all the herbs, beating them into the egg mixture until well combined.

Add the oil to a large oven-safe skillet (cast-iron works well) over medium heat. Add the kale for 2 minutes, stirring occasionally with a wooden spoon as it wilts. Pour the egg mixture in and tilt the pan to make sure the eggs settle evenly. Scatter the torn pieces of prosciutto evenly on top and cook for 1 to 2 minutes, until you see the eggs at the edges of the pan beginning to set.

Bake the frittata for 8 to 10 minutes, until the eggs are fully set in the middle. Carefully remove the skillet and let rest for a few minutes. Serve immediately, or store for up to 5 days in the fridge.

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