This Kale Frittata is a fun breakfast/brunch recipe that is made with eggs, kale, vegetables and almondmilk - it's vegetarian, hearty and very customizable
Servings 6 servings
- 8 eggs
- 1/2 cup unsweetened almond milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 Tbsp olive oil
- 1 small onion diced
- 1 medium potato diced
- 6 oz mushrooms thinly sliced
- 1 garlic clove minced
- 1 tsp thyme
- 1 tsp paprika
- 1 cup kale destemmed and cut
- Parsley for serving
- Crushed red pepper for serving
- Tomato slices for serving (optional)
- Onion slices for serving (optional)
Preheat the oven to 400°F.
In a large bowl, whisk together the eggs, almond milk, salt and pepper until well combined; set aside.
In a cast-iron skillet or other oven safe non-stick frying pan, heat the olive oil, then add the onions and potatoes and cook over medium heat for 5-7 minutes until the vegetables soften.
Add the mushrooms, garlic, thyme and paprika and cook for 2-3 minutes. Add the kale and cook until it wilts down.
Pour the whisked egg mixture over the cast iron and allow to cook for a minute until the eggs begin to set on the edges of the skillet
Remove the skillet from the stove and bake in the preheated oven for 12-15 minutes until the eggs are set in the middle.
Cool for a few minutes, then garnish with parsley and crushed red pepper (and additional fresh vegetables like tomatoes and onions) if desired, slice into wedges and serve with toast.
Storage: Store any leftovers in an airtight container. They will last about 4-5
Substitutes: For best results, follow the recipe as is. However, here are common substitutes:
- Switch the whole eggs for egg whites.
- Switch out the plan-based almondmilk for regular milk
- Switch out the vegetables depending on what you have on hand
Serving: 1g | Calories: 149kcal | Carbohydrates: 9g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 218mg | Sodium: 314mg | Potassium: 408mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1620IU | Vitamin C: 19.8mg | Calcium: 89mg | Iron: 2.6mg