Spicy Kale & Chicken Frittata {21DSD Compliant}

Frittata’s are so simple.  Easy grab and go breakfast, make a huge batch at once then cut and store.  Easy peasy. I’m all about easy real food meals. So many people believe that eating healthy is more difficult and takes too much time to prepare, which in turn keeps them from even trying this lifestyle.  Well, I’m here to tell you that if I can do it… YOU CAN! It’s all about planning ahead, taking about 2 hours on a sunday to prep everything for the week, that way when the time comes to make dinner for the day, you’ve already chopped/diced/sliced everything and all you have to do is cook.  The only things you have to dirty are the dishes you eat off of and the pans you cook the stuff up in.  You can do this.  Your health is worth it.

If I’m being honest here, I didn’t write down what I did for this recipe. BUT, I’m about 95% sure what I remembered and am posting below is correct.

Spicy Kale & Chicken Frittata {21DSD Compliant) IMG_8462


12 Eggs, plus 4 egg whites (cut out the egg whites if you want. I had some left over from making mayo earlier so i just threw them in the mix).

1 cup rotisserie chicken, shredded

1 & 1/2-2 Cups kale, shredded

Spicy Everything Flavor God Seasoning (I seasoned LIBERALLY over the entire mixture in the bowl.)

1/4 Cup Frank’s Red Hot

What to do

  1. Preheat oven to 350 degrees Fahrenheit
  2. Whisk eggs, then mix all ingredients in a large mixing bowl.
  3. Pour mixture into your preferred baking dish. I used a pie pan pyrex dish
  4. Bake for 30-45 minutes or until the middle does not jiggle anymore.
  5. Remove from oven and allow frittata to cool.
  6. Slice, place in individual containers, store in the fridge. ENJOY!

I hope this helps you tackle breakfast whether you’re on the 21DSD or you just want a yummy real food breakfast!  If you make it & post it to Instagram, make sure to tag it #paleoptimistic!!! Sharing is caring, y’all.



2 thoughts on “Spicy Kale & Chicken Frittata {21DSD Compliant}

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