Veggie Frittata

Kale FrittataI have a confession. This week I ate bad. Really, really bad. My husband and I looked at each other while holding our stomachs, with that look…you know the one. The “why did you let me eat the bagel breakfast sandwich, Italian sub, pizza, and cinnamon wheel?!” And that was just one day. I told you! I’ve been bad.

We needed a refresh and I had just the thing to get our reset started. AND fortunately this is one of those recipes where you can use pretty much any veggies you have in the fridge. I love to these frittatas because you can literally just throw it together and it is so delicious!

I use kale, tomatoes, and mushrooms in this version but I’ve made many variations: Spinach, Tomato, Sweet Onion, and Provolone. Broccoli, Ham, and Cheddar. Asparagus, Sweet Onion, and Parmesan.

What You Need:

8 eggs

2 cups of chopped kale

3 mushrooms, sliced

1 cup chopped tomatoes

1/4 cup crumbled feta

salt, pepper, and granulated garlic to season


How You Do It:

Preheat oven to 350 degrees.

In a large pan add 1/4 -1/2 cup water and kale. On medium high heat toss kale and cover for 5 minutes. Remove lid and season to your liking with salt, pepper, and granulated garlic. Cover for another 2-3 minutes or until kale is wilted.

In a medium mixing bowl crack and scramble your eggs. Stir in feta.

Butter a glass pie plate and add cooked kale, mushrooms, and tomatoes.

Pour eggs over the top. Cover with foil and bake for 45 minutes.

Take out of the oven, slice yourself a piece, enjoy!



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