Kale Frittata

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This Kale Frittata is a fun breakfast / brunch recipe made with eggs, kale, vegetables, and almond milk – it's vegetarian, hearty, and highly customizable.

Preparation time: 10 minutes.

Cook time: 20 minutes.

6 servings

March 2, 2018

Final kale frittata in a cast iron plate with tomato, onion and parsley.

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This Kale Frittata recipe was sponsored by So Delicious Dairy Free. As usual, all opinions are mine 🙂

Yesterday I saw the funniest meme. He said "No one goes to Target because they need something. You go to Target and let Target tell you what you need. " Some! And then the reason I never stop spending less than $ 150. But seriously, I started buying a lot of groceries and recipe ingredients even at Target.

They recently started bringing So Delicious dairy-free organic almond milk and it caught my eye because the The packaging is new and made from cane sugar. Herbal goodness in a herbal bottle … I love the idea! There is only 7 or less simple ingredients in each bottle and it is everything we can pronounce like almonds, water, cane sugar and sea salt. I love the simplicity of it all, and it's a perfect cooking ingredient, like this Kale Frittata recipe!

Ingredients to make Kale Frittata

Can we accept that half the pleasure of a frittata is I'm just saying?! And the pleasure of this Kale Frittata extends beyond the name. Their abundant, healthy and very abundant!

I like to make mine by mixing the eggs in a blender with unsweetened almond milk, salt and pepper. I like to mix the kale with the eggs because it softens the cabbage and combines well with the eggs. And then I usually vary the vegetables depending on what I have on hand. If you like, you can sauté the vegetables beforehand, but I think it's generally not necessary, so they cook well in the oven with the eggs.

Throw it all in a foundry and baked, and you'll get a great breakfast that can easily feed 6 people!

Final kale frittata in a cast iron plate with tomato, onion and parsley.

Add a side of roasted sourdough next to that and I'm a happy camper.

Final coating of the kale recipe with two slices of toast

Hope you like this healthy and healthy feeling Kale Frittata recipe. If you do, please leave me a comment telling me how you like it, or use the hashtag #feelgoodfoodie on Instagram so I can see your recreations.

If you like Kale Frittata, check out these other egg recipes:

This blog post was sponsored by So Delicious Dairy Free Organic Almondmilk. Check them out at your local Target store. Anyway, you already have a Target trip planned in the next 7 days, and you know it.

Kale Frittata

This Kale Frittata is a fun breakfast / brunch recipe made with eggs, kale, vegetables, and almond milk – it's vegetarian, hearty, and highly customizable.

Course: breakfast

American kitchen

Preparation time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 6 servings

Calories: 149kcal

Ingredients

  • 8 eggs

  • 1/2 cup unsweetened almond milk

  • 1/2 teaspoon salt

  • 1/2 teaspoon of pepper

  • 1 tablespoon of olive oil

  • 1 small onion, diced

  • 1 medium potato diced

  • 6 oz thinly sliced ​​mushrooms

  • 1 clove garlic, minced

  • 1 teaspoon thyme

  • 1 teaspoon of paprika

  • 1 cup chopped and destemmed kale

  • Parsley to serve

  • Chopped red pepper to serve

  • Tomato slices to serve (optional)

  • Onion slices to serve (optional)

Instructions

  • Preheat oven to 400 ° F.

  • In a large bowl, mix eggs, almond milk, salt, and pepper until well combined; set aside.

  • In a cast iron skillet or other oven-safe nonstick skillet, heat olive oil, then add onions and potatoes and cook over medium heat for 5-7 minutes until vegetables are tender.

  • Add the mushrooms, garlic, thyme, and paprika and cook for 2-3 minutes. Add kale and cook until wilted.

  • Pour the beaten egg mixture onto the cast iron and cook for a minute until the eggs begin to settle on the edges of the pan.

  • Remove the pan from the stove and bake in the preheated oven for 12-15 minutes until the eggs are in the middle.

  • Let cool for a few minutes, then garnish with chopped parsley and red pepper (and additional fresh vegetables like tomatoes and onions) if desired, cut into slices and serve with toast.

Video

Notes

Storage: Store leftovers in an airtight container. They will last around 4-5 Substitutes: For best results, follow the recipe as is. However, here are common substitutes:

  • Swap whole eggs for egg whites.
  • Swap plan-based almond milk for normal milk
  • Change the vegetables according to what you have on hand

Nutrition

Serving: 1g | Calories: 149kcal | Carbohydrates: 9g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 218mg | Sodium: 314 mg | Potassium: 408 mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1620 IU | Vitamin C: 19.8mg | Calcium: 89mg | Iron: 2.6mg

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