This easy baked breakfast recipe is simple to prepare for a relaxing brunch or as a meal prep option for busy weeks. Adjust according to your taste preferences or the seasons!
Course Breakfast, Brunch
Cuisine American
Keyword Frittata, Meal Prep
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6servings
Calories 152kcal
Ingredients
1/2red onion, diced
2packed cupsroughly chopped kale
1/2tbspolive oil
1/4cupsun-dried tomatoes, chopped
Fine sea salt and pepper to taste
8large eggs
1/4cupwhole milk
1/4cupgoat cheese crumbles
Instructions
Heat oven to 350 degrees F.
Heat the olive oil in a cast iron or oven-safe skillet over medium-high heat. Once oil is heated, add the diced onions and kale. Season with salt and pepper to taste, then allow to cook until kale reduces in volume and onions become translucent (about 5 minutes).
In the meantime, crack the eggs into a mixing bowl and add the milk. Gently whisk until combined.
Add the sun-dried tomatoes to the kale mixture and stir to combine. Spread evenly in the skillet, then pour the prepared egg mixture over the top. Gently shake the skillet to evenly distribute the egg mixture. Top with additional sun-dried tomatoes (optional) and goat cheese. Do not stir.
Allow to cook on the stovetop for 2-3 minutes or until edges are set. Transfer the skillet to the middle rack of your preheated oven and allow to cook 12-15 minutes more or until the center is set and edges begin to pull away from the sides of the skillet.
Allow to cook slightly before slicing into six even wedges and serving. If storing leftovers, allow to cool before sealing and chilling in the refrigerator.