Meanwhile, I’m home after a full month on the Mainland soaking up the love of dearest friends and sisters. In my absence, the dogs quickly shifted loyalty to my husband, while the cats just grew bitter. I walked into the backyard hoping for a tearful reunion and learned another valuable lesson: Dogs align with whomever feeds and walks them. The free-loaders.
As for the cats, when I called their names, the three of them came trotting over from their various hiding places, only to spurn me once they were within stroking distance. It wouldn’t be until the following morning over coffee when they’d compete for lap space; writhing and rumbling, ecstatic.
Cats are punishers. But forgiving. The one that won’t cuddle with anyone but me is Mittens. Of course when my husband told me this one night on the phone I secretly celebrated. Why am I so keen on her exclusivity? Is it a human trait that I want to be somebody’s one and only? It is. I am her guru and she is my devotee. How’s that for ego? Don’t hate me. I’m flawed.
Too tuckered to create a big meal, I hit the farmer’s market yesterday for these gorgeous mushrooms that the vendor carved directly off a white nubby “stump” about the size of my head. I’d never seen anything like it. These, an avocado and a big bunch of kale made for a few fun ingredients for a frittata.
This cheesy, eggy comfort food can be whipped up pretty quick. I rummaged the fridge and cabinets for a few more additions and it all came together in under 30 minutes.
Try not to be alarmed by the luxurious ingredients. While I was away my husband gave up carbohydrates in lieu of fats. Cheese, butter, oils and avocado dominate this recipe. I grew up with a diet obsessed mother so for me, this is a 70s flashback. This style of eating throws the body into ketosis, a fat-burning state induced by eating fats and no sugar.
2 tablespoon butter or olive oil
1/2 a medium onion
1-2 cloves minced garlic
2-3 cups finely chopped kale
1 cup roughly chopped mushrooms
a splash of white wine
1 bay leaf
Salt and pepper to taste
1/3 cup whipping cream
1 cup parmesan
Preheat oven to 350 degrees
In a cast iron skillet or oven safe pan melt butter and sauté the onion until golden, add kale and stir two minutes, add mushrooms and wine, bay leaf, salt and pepper. Simmer 7 full minutes stirring occasionally. Add a splash of water if needed.
Whisk together eggs, cream and cheese. Pour over the kale mixture and bake for 25 minutes. Serve with salsa and avocado.Share This