How was your Valentine’s Day?! I am not the buy-me-flowers-on-Valentine’s-Day girl. I’m a take-me-to-a-cool-breakfast-joint type of girl! We went to The Universal Sunday morning and it was fantastic. I had two over-easy eggs, an apple chicken sausage link, potatoes, and a banana nut pancake. It was awesome! I gave half my pancake to Donny (he loved it too) and I tried the potatoes, but didn’t eat very many of them. It was so good. I highly suggest going there.
We spent most of the day Saturday in Denver. We were celebrating my sister’s 30th birthday in style. By in style, I mean eating and drink all afternoon and into the evening. 
We started by going to YoursTruly Cupcakes for some alcohol-infused mini cupcakes and some other goodies. Yes, dessert first!
Then we went to Pinche Tacos,Salt & Grinder, Prost Brewing, Avanti Food & Beverage, the Celtic Tavern, and dinner at Vesta Dipping Grill. After dinner we met up with a few more of our friends for drinks at Blake Street Vault.
It was a great Saturday. We would share a dish or two (or three….) at each place and then hang out for a bit. Everything we had was so good. We were anything but hungry when we got to Vesta Dipping Grill. We fought our way through a couple appetizers and then shared two entrees. We will have to go back and try it when we are actually hungry and ready to eat!
Randomly a few months ago Donny brings out a gigantic cast iron skillet that he’s had forever and had forgotten about. I had wanted to try making a frittata for a while but we didn’t have the right pan. Once I found out we owned a cast iron skillet it was Frittata Time (similar to Hammer Time, but different)!
We went through a phase where we were making frittatas at least once per week. We have backed off that a little bit, but they are still one of my new favorite recipes! They are super easy and are so versatile…..whatever meat or veggies you have in your fridge you can throw in a frittata. In fact, I don’t think we’ve ever made the same frittata twice. We are always changing up the veggies and meat.
If you’ve never made a frittata before then don’t be too intimidated. It is a lot easier than it might seem. I once thought they seemed super difficult but they are far from hard to make.
Top the frittata with Chalula (or any other hot sauce), red pepper flakes, salsa, or avocado. I did not use cheese, but you could definitely incorporate cheese into the recipe. Sprinkle it on top of the egg before putting the pan in the oven or sprinkle some on after you take it out of the oven and before you serve it up.
Also check out my mini frittata recipe, Mini Veggie Egg White Cups, that uses a muffin pan to make individual mini frittatas.
- 4 large eggs
- 8 large egg whites
- 1 Tbsp extra virgin olive oil
- 3/4 cup red bell pepper, chopped
- 1/2 cup onion, chopped
- 2 cups kale, stems removed and shredded
- 2 Tbsp 1% cottage cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- Preheat oven to 350 degrees.
- In a medium mixing bowl, combine the whole eggs, egg whites, cottage cheese, salt, and pepper. Combine using a large wire whisk, whip the ingredients until well incorporated and the eggs are well beaten. Set aside.
- Pour oil into a 10-inch cast iron skillet over medium heat. Add red pepper and onion and saute for 2 minutes. Add kale and saute until wilted, about 5 minutes.
- Pour the egg mixture into the skillet and make sure it is spread evenly around the pan. Cook for 2-3 minutes, or until the egg has set on the bottom.
- Transfer the skillet to the oven and cook for 20 minutes, until the entire egg mixture has set.
- Remove from the oven and divide into six servings. Serve immediately.
- For a whole egg frittata use 8 eggs. For a whole egg white frittata use 16 egg whites.
