Half the pleasure of a frittata is just saying it. Go ahead. Free-tah-tah. The other half is that they are so easy to make, and you can put almost anything in it. Simple, tasty, and quick to whip up, a frittata can be jazzed up or simple for a quick bite any time of the day.
This particular recipe was inspired by our smoothie seed pod kit, which comes with kale, mustard greens, and beet greens. The garden produces like crazy, and it’s good to switch up from the constant kale smoothie. So why not make a kale frittata?
Here is what you need:
- 1 cup + 2 tbsp extra virgin olive oil
- 1 cup sliced shiitake mushrooms
- 1/2 cup firmly packed kale leaves (plus a few extra for garnish)
- 1 clove garlic, sliced
- 1/4 cup sliced red onion
- 6 large eggs
- 3/4 cup milk
- 1/2 cup cheese (or more or less)
- 1 tsp chopped fresh tarragon
- 1 tsp chopped fresh parsley
- 1 tsp chopped fresh thyme
- Sea salt
- For the shiitakes:
- In a medium sauté pan, heat 1/2 cup of the olive oil over medium- high heat until slightly shimmering. Add the shiitake slices, spreading them evenly around the pan. Now leave those mushrooms alone! Do not touch them until that sizzling sound quiets down; this will help them develop a beautiful golden brown caramelization on one side. Once that happens, give the pan a stir with a wooden spoon, loosening all the mushrooms. Cook for a few minutes more and season with a pinch of sea salt. (Do not salt until the end, as salting draws out moisture in the pan and prevents caramelization.) Remove the mushrooms from the pan and set aside in a bowl or plate to cool.
- For the kale:
- Trim the kale off of its stem and cut into thin strips. In a medium sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the garlic and red onion. When the garlic is slightly browned, add the kale and sauté until soft, 3 to 4 minutes. (Add a small amount of water if the kale begins to stick or turn too brown.) Season with a pinch of sea salt and set aside with the mushrooms.
- For the frittata:
- Preheat the oven to 325°F. Place a large shallow nonstick ovenproof dish in the oven.
- In a bowl, whip the eggs with a whisk until fully beaten and slightly fluffy. Stir in the milk, 1/2 cup of the olive oil, cheese, cooked mushrooms, sautéed kale, chopped herbs, and 2 pinches of salt. Pour the entire mixture into the heated ovenproof dish, and bake until slightly browned on top and a knife stuck in the center comes out clean, about 30 minutes. (If opting for the kale garnish, add the leaves after 15 minutes of cooking.)
Courtesy of Epicurious.
Smoothies are a great way to pack nutrients into one delicious drink, and this simple and refreshing recipe helps to start your morning energetic, healthy, and with time to spare. This beverage is packed with fibrous greens from your very own Green Smoothie Seed Pod Kit, along with nutrient rich tropical fruit, and refreshing coconut water. So bust out the blender and enjoy this sweet drink without the worry of your waistline.
- 1 Cup Mixed Greens- Mustard, Beet, & Kale.
- 1 Banana
- 1/2 Ripe Avocado
- 1 1/2 Cup Mixed Frozen Tropical Fruit (We use Pineapple & Mango)
- 2 Cups Coconut Water
Add everything into a blender and blend until desired consistency.
Pour & Enjoy!
*If you would like to have your very own printable recipe card click here.
Holidays are over and all we can think about is when will summer be here? Sadly not for a couple more months, but not to fear, this tropical green smoothie might just trick you into thinking its warm outside. This simple five ingredient beet greens smoothie recipe is a healthy and tasty treat that can be made with greens from your AeroGardens Greens Smoothie Kit. This low calorie drink is packed with protein and contains all the essential amino acids to start the new year off feeling happy, healthy, and worry free about maintaining your beach body.
Inspired by recipe from Feasting not Fasting
- 2 cups loosely packed beet greens
- ½ of a small avocado (about ¼ cup mashed)
- 1 cup cucumber chunks
- 1 banana
- ½ cup mango
- ½ cup water (or adjust amount to desired thickness)
- Add all ingredients into a blender and blend until smooth and creamy (2-3 minutes). Adjust the amount of water if needed to make the smoothie your preferred consistency. If the smoothie is not sweet enough for you, add a small amount of stevia, honey, or pure maple syrup.
- Pour into a glass and enjoy!
It’s that time of year again when you just want to cozy up around the fire with a cup of delicious hot cocoa. I’m not talking about that fake instant powder stuff. This hot chocolate recipe is made with real ingredients including fresh mint, milk, cream and chocolate. It’s quick, easy and will make your taste buds tingle!
1 1/2 cups whole milk
1/2 cup half-and-half
8 large mint leaves
2.5 oz semi sweet chocolate chips
1.5 oz dark chocolate chips
In a medium sauce pot, bring milk and half-and-half to a simmer. Put torn mint leaves in a tea infuser and let steep for 10 minutes. Reheat to a simmer and then pour the liquid into a medium bowl with chocolate chips. Let sit for 2 minutes. Stir until all chocolate has melted. Divide mint hot chocolate between serving glasses. Garnish with fresh mint leaves. Serve warm.
You can also add Bailey’s to make a boozy hot chocolate!
Try this holiday themed mistletoe cocktail, perfect for entertaining guests! Use the mint and rosemary growing in your AeroGarden for a fresher flavor. You can also watch us make the recipe on Facebook Live!
Inspired by recipe from This Lil Piglet:
¼ tsp of lemon juice
½ tsp honey
5 mint leaves
1 ounce vodka
Ginger Beer (non-alcoholic)
6 cranberries (3 for garnish)
1 sprig of rosemary for garnish
white sugar for garnish
8 oz glass
Squeeze lemon juice around the rim of your 8oz glass. Put sugar in a separate bowl and dip the rim of the glass into the sugar. Put 3 cranberries, mint leaves, honey and lemon in the glass and use a muddler to mash. Add crushed ice and vodka over the ice. Add ginger beer to just below the rim. Garnish with a sprig of rosemary and 3 cranberries.
This tasty white bean dip is a sure crowd pleaser. It pairs great with crackers, bell pepper slices, romaine lettuce leaves and more. Plus, you can use fresh herbs from your AeroGarden including rosemary, thyme and parsley!
Watch us try it out on Facebook Live!
Photo from Food 52
Recipe below inspired by Food52’s White Bean Dip with Fresh Herbs.
- 2 cups cooked white beans
- 2 cloves garlic, minced
- 4 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons fresh thyme
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 3 tablespoons fresh parsley
INSTRUCTIONS Heat the garlic in 1 tablespoon of olive oil and cook for two minutes. Then add the white beans, rosemary, and thyme. Saute for another 4 to 5 minutes, or until garlic is soft.
Transfer the beans to a food processor. Add the salt, pepper, lemon, and remaining olive oil. Process on high, stopping occasionally to scrape the bowl down, until mixture is creamy and smooth. Pulse in the fresh parsley and serve.
This corn soufflé pie is a perfect addition to your Thanksgiving feast and is sure to please any dinner crowd! Enjoy the fresh taste of herbs and veggies grown right in your AeroGarden. Learn how to make it below!
INGREDIENTS 1½ lb lean ground beef
2 medium onions, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
2 tomatoes, seeded and chopped
1½ tsp salt
1 tsp sugar
½ tsp ground cumin
1 Tbsp chopped fresh cilantro
¼ tsp pepper
2 Tbsp flour
¼ tsp salt
½ cup milk
1 (16-oz) can whole-kernel corn, drained
3 egg yolks, slightly beaten
3 egg whites
6 pimiento-stuffed green olives, chopped
PREPARATION – Serves 6
Preheat oven to 350°F. Sauté beef, onions, red pepper and garlic in a skillet over medium-high heat until beef is cooked through. Stir in remaining ingredients except Corn Topping. Pour into ungreased 2-quart baking dish.
For the corn topping, lightly toast flour and salt in a saucepan over medium heat for 2 minutes. Whisk milk gradually into flour and salt. Add corn. Cook, stirring constantly, until corn mixture thickens and boils. Stir at a boil for 1 minute.Gradually whisk half of the hot corn mixture into egg yolks, then blend egg yolk mixture back into saucepan. Stir and boil 1 minute. Cool slightly. Beat egg whites until stiff. Fold thickened corn mixture and olives into egg whites, but do not blend together.
Pour corn topping over beef mixture. Bake, uncovered, about 30 minutes.
Check out this quick easy pepper-basil dip recipe! It is excellent as a vegetable dip or sandwich spread. Plus, you can use fresh herbs and veggies from your AeroGarden!
INGREDIENTS 3 garlic cloves
1 cup loosely packed fresh basil leaves
1 (12-oz) jar roasted red peppers, drained
1 (8-oz) package cream cheese
2 Tbsp sour cream
1 Tbsp fresh lemon juice
½ tsp salt
½ tsp pepper
PREPARATION (Makes 2½ cups)
With processor running, drop garlic through food chute; process until minced. Add basil; process 5 seconds until chopped. Add remaining ingredients; process until smooth. Serve at room temperature.
This soul-warming butternut squash soup recipe is perfect for cool fall days. It’s simple to make and includes lots of fresh flavorful herbs grown in your AeroGarden.
INGREDIENTS: 4 cups vegetable broth
2 lb butternut squash, peeled, seeded and cut into ½-inch pieces
1½ tsp chopped fresh sage leaves
1 cup heavy cream
Salt and pepper
Sour cream and chopped fresh chives for garnish
Bring broth to boil in large saucepan. Add squash and sage; cover and simmer until squash is very tender, about 20 minutes. Using slotted spoon, transfer squash to processor. Purée until smooth. Add 1 cup broth; process until well blended. Return mixture to saucepan with broth. Add heavy cream; bring to simmer. Season with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream. Sprinkle with chives.