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Final kale frittata in a cast iron dish with tomatoes, onions and parsley
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5 from 1 vote

Kale Frittata

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
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 149kcal
Author Yumna Jawad

Ingredients

  • 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)

Instructions

  • 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.

Video

Notes

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

Nutrition

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