I know, I know. Blueberry Kale Frittata? Sounds gross, but trust me on this one.
I first saw people putting blueberries in their eggs when I did my first Whole30. I’m not gonna lie, I thought it they were all insane. I was new to the world of real food and never associated fruit with anything but smoothies and gummy vitamins.
But if you’ve ever done a Whole30 (or elimination diet of any sort), you know that ‘half-way-there’ feeling. You’ve come so far, but you still have a ways to go. You kind of want steamed broccoli. You kind of want 17 Krispy Kremes. I get you.
Instead of giving into these cravings, this is when you can start to get creative in the kitchen. This is where the fun comes in. I firmly believe that you can put anything in a skillet and it’ll come out delicious. Produce, protein, fat, herbs, salt. All of these things are my favorite things. I mean, what could possibly go wrong?
So two weeks into my first Whole30, I took the plunge. I threw a handful of blueberries into the skillet with the same scrambled eggs I’d been eating for 14 days. The thought of eating the same breakfast again was not at all appealing, so I had nothing to lose. Except maybe a couple eggs, if all the instagrammers were in fact insane.
This is one of the only situations I’m grateful for social media. Had it not been for my endless scrolling back in the day, I would never have come across this idea! It’s now a staple for me and I’ve combined my blueberry eggs with almost anything you could imagine. Nowadays, it’s hard for me to go a meal without greens, so it’s usually spinach or kale that goes in the skillet. But you could do almost anything – promise.
Let me know what you try! And throw some edible flowers on top. Cuz why not, right?
| Prep Time | 2 minutes |
| Cook Time | 10 minutes |
| Servings |
person
|
- 2 tbsp grass-fed ghee
- 2 handfuls chopped kale
- 1/2 cup fresh blueberries
- 3 medium eggs or 2 jumbo eggs
- 1 tsp pink himalayan salt
Ingredients
|
|
- Set your oven to broil.
- Heat the ghee in a cast iron skillet over medium heat.
- Crack eggs into a bowl and whisk together with salt. Set aside.
- Once ghee is melted, add kale and cover. Let kale cook for 2-3 minutes or until slightly wilted.
- Once kale is slightly wilted, add the blueberries and eggs.
- Throw the entire skillet under the broiler for 2-3 minutes, or until the top begins to brown.
NOTE: this will only work with a cast iron skillet. If using another skillet, leave on the stovetop and cover until cooked through.
If you're doubling the recipe for more people or meal prep, make sure to use the appropriate size skillet. For single serve, use a small cast iron skillet.