Sun-dried Tomato & Kale Frittata
A great brunch or make ahead breakfast option for weekdays.
Servings: 6
Ingredients
- 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
Instructions
- 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.
Notes
Recipe adapted from the Realplans website (I enjoyed using the meal planning subscription during our first Whole30. It was convenient to have an app to help with meal planning and grocery shopping).