I am convinced that Ghee makes everything better… seriously, it’s my new bacon. For those of you who don’t know what Ghee is: It’s clarified butter. But what does that mean? Ghee is butter but the water and milk solids have been removed. Therefor it has a slightly higher fat content gram for gram than butter. It is free from lactose so a great option for people who are lactose intolerant. Although the differences between butter and Ghee are small, studies have shown that Ghee can have a positive effect on inflammation in the body, can promote good gut health and can support fat loss*. All this aside though…. it tastes soooo good in this recipe! (Sidenote: Ghee is also slightly more expensive than butter so if that’s a deal breaker, you can use regular butter in this recipe just fine!)
- 2 tablespoons Ghee, divided
- 2 garlic cloves, minced
- 1 cup chopped baby Bella mushrooms
- 1 cup chopped kale
- 4 large eggs
- Pinch of Turmeric
- Salt and Pepper to taste (if you’re having trouble guesstimating, I’d say I used 1/8 teaspoon salt and 1/4 teaspoon pepper)
- Heat 1 tablespoon Ghee in a 10 inch skillet over medium heat.
- Add the garlic to the skillet and cook slowly till just starting to turn golden. Do not over cook!
- Add the mushrooms, and sautee for about 5 minutes, until softened.
- Add the kale and sautee for another 3-5 minutes, untill tender.
- Remove the veggies from the skillet and set aside.
- In a large bowl whisk the eggs until they turn a little fluffy, and add the Turmeric, Salt and Pepper.
- Add the veggie mixture and gently fold into the eggs.
- Put the skillet over medium heat again, and add the last tablespoon of Ghee.
- Pour in the egg mixture, spreading it evenly over the bottom.
- Cook for 5ish minutes, until the edges are set.
- Lower the temperature the low and cover the skillet. Optional step: before you cover the skillet, sprinkle about 4 tablespoons of crumbled feta cheese on top of your frittata.
- Cook for another 8-10 minutes until the edges are golden and the eggs are set in the center.
What I’ve learned…
- This recipe was intended to be baked in the oven in a cast iron skillet. Since I have a glass cooktop (Which I do not like! I like to cook on gas but it came with the house), I can’t use a cast iron skillet. I changed it to a full skillet recipe and it worked just fine.
- The * I added in the intro was intended to let you know the this website does not make health claims nor does it intend to treat medical conditions through food. I just wanted to share with y’all what I know about Ghee.
Stats per serving (this recipe serves 2) Without Feta crumbles
Carbs: 2 g
Fiber: 1 g
Net carbs: 1 g
Protein: 16 g
Fat: 25 g