PCOS-Friendly Kale and Onion Frittata

Here’s a great PCOS-friendly egg dish that’s perfect for Sunday brunch or  weekend meal prep (4 breakfasts for the week). This easy-to-make frittata only has 5 ingredients, proving  once again that eating a PCOS-friendly diet doesn’t have to be time-consuming or difficult.

Kale and Onion Frittata

Ingredients
8 eggs
2 cups chopped kale
1 sweet onion, chopped
1 teaspoon dried thyme
1 tablespoon ghee or extra virgin olive oil

Instructions

1. Preheat oven to 375 degrees. Grease an 8×8 or 9×9 baking pan.
2. In a sauté pan, heat ghee or olive oil over medium heat. Add the onions and cook until translucent and beginning to brown, 8-10 minutes. Add chopped kale and cook until wilted, 5 minutes. Season with salt and pepper and remove from heat.
3. In a large mixing bowl, whisk the eggs and then add the kale and onion mixture and thyme. Stir until combined.
4. Put the egg mixture into the greased baking sheet and cook for 35 – 45 minutes until the center no longer jiggles and the top is slightly browned.

Serves 4.

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