From The Longevity Kitchen, by Katz and Edelson. ISBN 978-1-60774-294-4
Ingredients
Note: 1 pound of mild or hot Italian sausage can be added to a double batch of frittata. If making a normal batch use 1/2 pound of sausage. Marc's favorite!
6 eggs, beaten
2 T plain Greek yogurt
2 t chopped fresh thyme
1/4 t black pepper
1/8 t grated nutmeg
Salt
2 T olive oil
2 cups thinly sliced leeks, white and green parts
4 cups de-stemmed and chopped Swiss chard, or spinach or kale
1 cup cherry tomatoes, halved or 1 cup mushrooms or other veggie
3 T almond flour, omit if allergic
2 T Parmesan cheese
Directions
Position one oven rack 6 inches below the broiler and another rack in the center of the oven. Preheat the oven to 375 degrees F.
Put the eggs, yogurt, thyme, pepper, nutmeg and 1/2 teaspoon of salt in a bowl. Whisk until frothy and only small lumps of yogurt remain.
If adding sausage, first place loose sausage in skillet and break up as I cook it thoroughly. I remove cooked meat to a dish, then I proceed with the recipe.
Heat the olive oil in an ovenproof skillet over medium heat. Add the leeks and a pinch of salt and saute until just golden, about 6 minutes. Put the Swiss chard on top of the leeks and sprinkle a pinch of salt over the chard. Cover and let the chard steam just until it begins to wilt, about 2 minutes. If adding cooked meat, place on top of veggies now. Arrange the tomatoes on top of the chard.
Pour the egg mixture over the tomatoes and make sure it seeps through the greens; you may need to gently shift the greens a bit to help with this. Sprinkle the Parmesan cheese and almond flour over the top.
Bake on the center rack of the oven for 10 to 15 minute or 20 -30 minutes for a double recipe, until the eggs are set. Turn the oven to broil and move the skillet to the top rack. Broil for 1 minute, until the cheese and almond flour are golden brown. Serve hot or at room temperature.
Makes 2 to 6 servings, depending upon your appetite.
FYI I usually double the recipe and we eat the frittata throughout the week.