Anyone else obsessed with these mini cast iron pans?! They’re perfect for pancakes, personalized pizzas, and my latest love— fathead frittatas. This recipe comes courtesy of Mark Sisson’s latest masterpiece, The Keto Reset Diet.
Yield: 1 Frittata // Prep time: 5 min // Cook time: 5 min Calories: 612 Fat: 47g Carbs: 10g Protein: 35g Sugar: 3g
1 handful kale (any variety)
1 Tbsp grass-fed butter
4 ounces ground pork
4 fresh sage leaves, minced
1/4 sweet onion, finely chopped
2 sprigs fresh thyme
Dash red pepper flakes
1/2 clove garlic, minced
2 large eggs
1 Tbsp grass-fed heavy cream
Place cast iron on low-med heat and drop in butter.
Toss in onion and herbs. Sauté until lightly browned.
Add pork, nutmeg and red pepper flakes to pan. Continue to cook until pork is nearly cooked through.
Add kale and garlic to sauté, and cook until kale is lightly wilted.
Beat eggs with heavy cream and pour over sauté.
Add cheese, salt and pepper.
Cover and cook on low-med heat for 5-10 minutes (until egg is desired consistency)
How fabulous are these, right?!
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