Get Cracking in May

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National Egg Month has been celebrated since the 1960’s, but dedicated to the month of May since the early 1990’s. Eggs are a great source of protein, and other vitamins and minerals. They are quick to make and easy to store. You should be aware of practicing good egg safety by washing your hands after you come in contact with raw eggs and cleaning all surfaces around. Some of the easiest ways to celebrate National Egg Month is to try different recipes with eggs. Whether they are fresh or from the grocery store, this Garden Frittata recipe is delicious! A trip to your local tailgate market or produce stand should have all the ingredients needed. Enjoy!

Garden Frittata

Ingredients

  • 4 large eggs
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 2 medium unpeeled red potatoes
  • 1/2 tablespoon olive oil
  • 1 bunch Italian kale, or other kale variety (approximately 6 oz)
  • 1/4 cup chopped onion
  • 1/2 red bell pepper (chopped)

Directions

1. Beat eggs, pepper, and salt in large bowl, set aside.
2. Microwave potatoes until slightly soft, but not completely cooked, then cube. (Alternate method without microwave: cube potatoes and boil 5 minutes until slightly soft, drain)
3. Chop remaining vegetables while potatoes cool. Mix vegetables together.
4. Heat oil in a 10-inch non -stick skillet. Sauté vegetables for 5-8 minutes; add to eggs and mix well.
5. Pour egg-vegetable mixture into the same skillet. Cook over low to medium heat until eggs are almost set, about 8-10 minutes.
6. Cover and let sit until eggs are completely set, about 5 minutes. Egg dishes should be cooked to 160ºF.

Serve with a piece of whole wheat toast, a glass of low fat milk and a bowl of fruit and you have a delicious meal with all 5 food groups!
Thanks to NCEFNEP.org for this recipe!

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