Sometimes my brain doesn’t work quite the way I wish. It doesn’t think things through and come up with logical responses to common problems instead of freaking out and assuming the worst case scenario.
I know this happens to all of us, but it feels like it’s happening to me more and more, which is scary and making me think about potentially big problems instead of knowing it’s stress and being busy and flustered and not taking enough time to breathe and calm down.
The other day, I spent the morning working on the blog and baking a really great strawberry recipe that will be coming up in just a few weeks! Then because it was nice out we took a walk and I did some cleaning and was being super productive until I started watching a movie because the Oscars are this weekend, I can kind of call movie watching research, and I needed a mini break.
That night I had more work to do on my computer, grabbed it, and tried to wake it up from hibernation.
It would do nothing. Not wake up. Or turn on. Or make a noise of any kind to let me know it was still in working condition despite a crack I noticed in the plastic that came out of nowhere.
I broke into a sweat as I became convinced my computer was dead. You may or may not know that typically every two years, almost to the day, my computer dies. I can’t exactly remember when this one arrived, but it can’t be far from it’s anniversary. I don’t want a new computer. I don’t want to take the time or spend the money.
And I needed stuff on this computer. So much stuff. SO MUCH STUFF.
As I Googled why my computer won’t turn on using my phone, and read about removing the battery to reset it, it dawned on me. the battery. The battery! THE BATTERY!
It had been unplugged all day and was dead. Crisis averted.
And now I am using that very computer all charged and working like a dream to tell you about Kale and Brussels Sprout Frittata. It’s easy to make and so perfect for breakfast, brunch, or weeknight dinners, my fave! Kale is something I don’t always put in my frittatas but I love the texture it has, especially when it gets crispy on top. And did I mention this is gluten free, Paleo, and Whole30? YES!
Because we’re celebrating all things green this Sunday Supper in preparation of St. Patrick’s Day, I added an herb sauce on top and loved it. The acidity and slight spice paired so well with the frittata and really brought it to life. Just like a little charge did to my computer 😉Print
- 2 tablespoons olive oil
- 12 Brussels sprouts, sliced
- 1 large onion, sliced
- 2 cups kale, torn into bite sized pieces
- ½ teaspoon freshly ground black pepper
- 9 large eggs, whisked
- Sea salt to taste
- ½ cup flat leaf parsley, torn
- ½ cup dill, chopped roughly
- 2 tablespoons apple cider vinegar
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- ¼ teaspoon kosher salt
- 1 tablespoon olive oil
- Preheat the broiler to high. Heat a 10 inch stainless steel skillet over medium high heat. When hot, add the oil followed by the Brussels sprouts and onion. Sauté for about 5 minutes until beginning to brown. Add the kale and cook about two minutes more. Sprinkle with pepper and pour in the eggs.
- Scrape the bottom of the pan with a metal spatula or spoon (I really just use a spoon) as the eggs cook, allowing the uncooked portion to run down and the bottom not too get too brown. Once the eggs are beginning to set, sprinkle with sea salt and broil for 1 minute. Check for doneness and continue to broil in 30 second increments until cooked to your liking. Do not walk away! It will burn.
- For the sauce, combine the parsley, dill, vinegar, peppers, salt, and oil in a bowl. Stir to combine and serve immediately with the frittata.
- Both the frittata and the sauce may be stored in an airtight container in the refrigerator for up to 3 days. The frittata may be served cold or reheated in the microwave for about 1 minute.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Healthy Green Foods for St. Patrick’s Day
Healthy Green Main Meals
- Easy Broccoli Soup with Spicy Roasted Chickpeas by Sunday Supper Movement
- Kale and Brussels Sprout Frittata by Pies and Plots
- Roasted Cabbage Steaks by Recipes Food and Cooking
- Salmon with Pesto and Potatoes by Cooking Chat
- Spinach and Artichoke Dip Flatbreads by A Kitchen Hoor’s Adventures
- Winter Minestrone with Turnips, Potatoes, and Kale by Wholistic Woman
Super Green Side Dishes
- Catalan-Style Sauteed Swiss Chard by Caroline’s Cooking
- Honey Mustard Roasted Brussels Sprouts by That Skinny Chick Can Bake
- Oven-Roasted Fiddleheads with Capers and Lemon by From the Bookshelf
- Zucchini and Herb Salad with Tomato Vinaigrette by Hot Eats and Cool Reads
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.