One thing doing the Whole30 taught me is to eat more protein in the mornings. It helps keep you full much longer than the traditional carb heavy breakfasts (like a bagel or oatmeal) meaning no more mid-morning runs to the coffee shop for a cookie or croissant.
But who has the time to cook in the morning? Most days it’s snooze, snooze, snooze, go, go, go!
So I learnt to make lots of cook ahead breakfasts during meal prep day on the weekend so it was either grab and go or a minute or two to reheat and eat on weekdays.
Like this one.
Sun-dried Tomato & Kale Frittata
- 1 bunch kale
- 1/2 onion
- 3 cloves garlic
- 1/2 cup sun-dried tomatoes
- 10 eggs
- 1/4 cup water
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp red pepper flakes
- 2 tbsp olive oil
- Preheat oven to 400*F
- Rinse the kale and pull the leaves off the stems. Chop up into bite sized pieces.
- Dice onion and mince the garlic.
- Chop the sun-dried tomatoes.
- In a large bowl whisk the eggs with salt, red, and black peppers and water.
- In a large sauté pan heat the olive oil. Sauté the onions till they start to soften.
- Add garlic and cook for a minute. Then add the kale.
- Sauté the kale till wilted and bright green (only takes a couple of minutes)
- Spread out kale mixture evenly in a baking pan (or use the same sauté pan as long as it’s oven proof)
- Sprinkle the sun-dried tomatoes over the kale.
- Pour eggs over top of that.
- Bake 12-15 mins till frittata is golden and eggs are set. (You can also just cook it on the stove top in your saute pan by lowering the heat to low, and covering the pan. But it won’t get as golden on top.)
- When it comes out of the oven, let it cool for 5-10 mins before slicing and serving.