My eldest daughter, who is a vegetarian, (well actually the younger three are essentially vegetarians too, they just don't know it) has had low energy lately so I thought I would make her a nutrient-dense frittata to perk her up a bit (she will eat the eggs that come from our chickens). This recipe has dulse flakes, which is a sea vegetable super rich in iron, protein, and enzymes...not to mention the powerhouse that is collard greens.
Leek and Collard Greens Frittata
1/3 cup chopped parsley
1 tsp ground turmeric
2 tbsp dulse flakes, roughly chop
1 tbsp nutritional yeast
2 pinches sea salt
2 pinches freshly ground black pepper
1 bunch collard greens, hard stems removed and chopped
1 tbsp butter (plus 1 tbsp to grease the 8x11 baking dish)
3 small leeks, halved, cleaned, and sliced thin
1/2 cup kalamata olives, pitted and sliced
In a large bowl, whisk the eggs, parsley, tumeric, dulse, nutritional yeast, salt, & pepper and set aside. Blanch the collard greens in boiling water for 1 minute, then rinse under cold water and squeeze to dry. Saute leeks in butter on medium or medium low for 10 minutes. Add collard greens and saute for 4-6 minutes more. Stir leek mixture into egg mixture along with olives and pour into buttered baking dish. Cover with foil and bake 15 minutes. Uncover and bake 18 minutes more (until set).
*Recipe (adapted) from Jennifer Miller, Natural Chef