Kale Frittata

5 from 1 vote

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 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