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.
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
1 cup egg whites
1 cup milk
3.5 oz feta
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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