Kale, Sun Dried Tomato, and Feta Frittata

Eggs for breakfast are my absolute favorite, but lately I haven’t had the motivation in the mornings to cook them. Pretty pathetic right, lol. But this weekend I have a new breakfast meal-prep recipe a go, and it was a fantastic success!

I love an egg-based breakfast for a few reasons. Eggs are filled with healthy protein and fat, as well as a variety of nourishing vitamins and minerals. Eggs plus some cheese, fiber, and veggies, and I’m ready to go and full until lunch.

A frittata is basically a gigantic baked omelette. All you do is make your egg and filling mixture, bake in the oven for an hour, and then you have breakfast for the week! I decided to bake mine in a 9 inch cake pan, but you could easily use a muffin tin for easy grab-and-go portions.

Ingredients

1 T olive oil

1 small sweet onion, chopped

1 tsp salt

• 1 tsp pepper

• 1 large bag kale, chopped

• 2 oz sun dried tomatoes

• 12 eggs

• 1 cup egg whites

• 1 cup milk

• 3.5 oz feta

Instructions

• In a saucepan, sauté olive oil, half of your kale, salt, and pepper until the kale is cooked through and onion is translucent.

• While the onion mixture is cooking, combine eggs, egg whites, and milk in a large bowl and whisk until frothy.

• In a greased cake pan, pie plate, or muffin tin, divide sautéed mixture evenly and spread along bottom.

• Cover with chopped kale and crumbled feta.  Pour egg mixture over top, and gently shake pans to remove any air bubbles.

• Bake in a 350-degree oven for 1 hour until cooked through. 

• Cool for 10 minutes before serving.

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