We’ve been a bit obsessed with ghee lately, a clarified butter with a deep, nutty flavored.
Discover why every Paleo enthusiast wants this ancient food in their kitchen and how to make a stunning Kale and Mushroom Ghee Frittata!
But first, here’s why ghee is different from butter, and all the natural benefits that come along with cooking with ghee.
Love Paleo Breakfasts? Then you’ll love our FREE Paleo Breakfast Recipes.
Click here to get your FREE copy of our delicious Breakfast Recipes!
Is Ghee Paleo?
Yes. We said butter. But before you hastily click away, let us explain. While ghee is technically a dairy product, many people who can’t handle dairy can handle ghee. This is because it’s made by slowly heating butter until all the water evaporates and the proteins collect at the bottom of the pan. From there, it’s just a matter of scooping out the milk solids, which leaves you with pure, glorious butterfat.
The Benefits of Ghee
This “liquid gold” also has a really high smoke point (higher than butter, coconut oil, etc.) and a unique flavor that instantly adds a richness to many dishes. You can find it in many South Asian cuisines and ghee has been used to enhance food for centuries.
It’s also very shelf-stable, so you can store it without refrigeration for several months as long as it’s in a cool, dark place and tightly sealed when not in use. Although, we keep it in the fridge so we can have it around for even longer.
Cooking with Ghee
Since ghee has a high smoking point, it’s perfect for frying and sautéing. We like to use it for savory foods and to bring out the flavors in simple dishes.
When looking for a healthy, nutritious ghee, make sure it’s made from grass-fed butter and 100% organic. We like using Pure Indian Food’s Cultured Ghee made by a simple process of gently simmering cultured butter to take out potential allergens. If you’re new to cooking with ghee or just looking for an easy dish to try it with, we created a tasty Kale and Mushroom Frittata you can whip up for breakfast.
How to Make a A Kale and Mushroom Ghee Frittata
Kale and Mushroom Ghee Frittata Recipe
Kale and Mushroom Ghee Frittata Recipe
PaleoHacks TeamTools
- Skillet
- Mixing bowl
Ingredients
- 2 T ghee
- 2 t minced garlic
- 1 cup of chopped kale
- 4 large eggs
- 1 cup of mushrooms
- A pinch of organic turmeric
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F. Heat 1 tbsp of Pure Indian Food’s Cultured Ghee in a 10-inch cast iron skillet over medium heat. Remember: the skillet handle will be hot, so use a good set of oven mitts.
- Add garlic to the skillet, cook slowly until lightly golden (be careful not to burn them). Add mushrooms and sauté for an additional 5 minutes or until softened. Add the chopped kale for another 5 minutes or until tender. Remove from heat and set aside.
- In a large bowl, whisk eggs until fluffy and add organic tumeric, salt and pepper. Add mushrooms and kale, gently folding into the eggs.
- Over medium heat, add another 1 tbsp of ghee in the skillet. Pour in the egg mixture, spreading ingredients evenly. Cook on stove for 5 minutes until edges and bottom set.
- Place skillet in the oven, and cook for 12 minutes or until edges are golden. Enjoy!
Looking for Paleo ingredients? Here are a few we’d recommend:
Ghee (Pure Indian Foods)
Turmeric (Healthworks)
(You’ll Also Love: 31 Healthy Frittata Recipes for Busy Mornings)
Teeth Whitening: 10 Easy, Natural Ways to Brighten Your Smile
Show Comments