Breakfast for dinner can be more than scrambled eggs and toast! Make this veggie-stuffed egg dish served with hash browns for dinner or Sunday brunch—it’s fun to make and satisfying for the whole family!
1⁄2 teaspoonNatural Grocers Brand Bulk Real Salt & Organic Black pepper
2 tablespoonsNatural Grocers Brand Extra Virgin Olive Oil, divided (1 tbsp for frittata; 1 tbsp for hash browns)
2 tablespoonsorganic butter or ghee
2 tablespoonsdiced organic red onion
1⁄4 cuporganic kalamata olives, halved
6 ouncesNatural Grocers Brand shredded cheese of your choice
1(16-ounce) package frozen organic hash browns
Preheat the oven to 375º F.
Place a steamer basket in a pot of water over high heat. When the water is boiling, add the kale and broccoli, cover, and steam for 4-5 minutes.
While the vegetables are steaming, whisk the eggs, mustard, ½ teaspoon salt, and black pepper in a large mixing bowl.
Heat a 12-inch ovenproof skillet over medium heat. Add 1 tablespoon olive oil and the butter or ghee. When hot, add the onion, stir, and cook until the onion is translucent, 3-4 minutes. Add the steamed vegetables, season with salt and pepper, stir, and let cook for 2-3 minutes.
Distribute the olives evenly over the vegetables. Slowly pour the egg mixture over the vegetables, and using a fork, gently move the vegetables allowing the egg mixture to flow to the bottom, covering the vegetables entirely. Sprinkle the cheese on top and place in the preheated oven.
Bake until the eggs are set in the center, 15-20 minutes.
While the frittata is baking, follow the directions on the hash brown package and cook the entire package of hash browns with the remaining olive oil in a skillet on the stove top.
Once the frittata is done, let rest for 5 minutes and then slice into wedges. Serve alongside the hash browns.