Mediterranean Frittata with Sun-Dried Tomato and Kale

This easy baked Mediterranean fritatta 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

Cook Time 25

Total Time 35

Servings servings

Calories 160kcal

Ingredients

1/2 red onion, diced
2 1/2 packed cups roughly chopped kale
1/2 tbsp olive oil
1/3 cup sun-dried tomatoes, chopped
1/2 tsp All-Purpose MSG Seasoning or salt and cracked black pepper, to taste
8 large eggs
1/4 cup half and half
1/3 cup goat 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 the 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 three 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 cook 15 minutes 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.

Notes

Slice into 6 to 8 wedges to serve. Store leftovers in a sealed airtight container in the refrigerator. Eat within 4-5 days, reheating in the microwave or in the oven at low heat until heated through.

Nutrition