If you’re searching for a bright, nourishing breakfast that feels indulgent yet wholesome, then you have got to try this Kale Frittata with Goat Cheese and Sun-Dried Tomatoes Recipe. This dish brings together vibrant kale, creamy goat cheese, and the tangy punch of sun-dried tomatoes all baked into fluffy eggs that are both gluten-free and low carb. It’s a perfect crowd-pleaser whether you’re meal prepping for the week ahead or looking to impress at your next brunch gathering. Trust me, once you dive into this savory egg bake, it will quickly become one of your favorite go-to recipes for a healthy and flavorful start to the day.
Ingredients You’ll Need
Simple, fresh ingredients are the secret to making this Kale Frittata with Goat Cheese and Sun-Dried Tomatoes Recipe truly shine. Each component adds its own unique touch — from the tender kale bringing earthiness, to the goat cheese offering tangy creaminess, and the sun-dried tomatoes lending a burst of intense flavor and rich color.
- 1/2 tablespoon olive oil: Helps sauté the kale and garlic to unlock their flavors and add richness.
- 1 teaspoon minced garlic: Adds a fragrant depth that brightens up the greens.
- 3 cups chopped kale: The star green packed with nutrients and a slightly bitter bite that balances the cheese.
- 5 whole large eggs: Provide structure and fluffy texture for the frittata base.
- 3/4 cup liquid egg whites: Makes the dish lighter while boosting protein content.
- 1/4 cup milk or cream of choice: Keeps the eggs tender and moist as they bake.
- 1 1/2 teaspoons Italian seasoning: Offers a fragrant herbal mix that complements the savory elements.
- 1/2 teaspoon red pepper flakes (optional): Delivers just a hint of heat to elevate the flavors.
- Salt and pepper, to taste: Essential for seasoning every layer evenly.
- 4 ounces goat cheese, crumbled: Brings creamy tang and luxurious texture.
- 2/3 cup chopped sun-dried tomatoes: Provide a chewy acidity and vivid pops of color.
How to Make Kale Frittata with Goat Cheese and Sun-Dried Tomatoes Recipe
Step 1: Prepare and Wilt the Kale
Start by preheating your oven to 400 degrees Fahrenheit and greasing a 9-inch pie or baking dish. Then, heat olive oil in a skillet over medium heat, add minced garlic and the chopped kale, and sauté until the kale is evenly coated and wilted down, about 3 to 5 minutes. The aroma of garlic and the deepening green kale will set the tone for what’s to come.
Step 2: Whisk the Egg Mixture
In a large bowl, combine the whole eggs, liquid egg whites, and your choice of milk or cream. Whisk in Italian seasoning, optional red pepper flakes, salt, and pepper until the mixture is smooth and fully blended. This creates the light and fluffy base that will hold all your delicious ingredients together once baked.
Step 3: Layer and Bake the Frittata
Place the wilted kale evenly in your prepared baking dish. Pour the egg mixture over the kale, making sure it settles smoothly. Sprinkle crumbled goat cheese and chopped sun-dried tomatoes on top to spread their bold flavors throughout. Bake in the preheated oven for 35 to 45 minutes, or until the center is set and the edges begin to pull away from the dish. Once out of the oven, let it cool for about 10 minutes before slicing to ensure clean cuts and optimal texture.
How to Serve Kale Frittata with Goat Cheese and Sun-Dried Tomatoes Recipe
Garnishes
A simple sprinkle of fresh herbs like parsley or basil can add a burst of freshness and a pop of green that elevates the look and flavor of your frittata. You can also add a light drizzle of good-quality olive oil for added richness or a pinch of flaky sea salt to enhance the textures just before serving.
Side Dishes
This Kale Frittata with Goat Cheese and Sun-Dried Tomatoes Recipe pairs beautifully with crisp mixed greens tossed in a light lemon vinaigrette or some roasted potatoes for a heartier brunch. Fresh fruit or a light yogurt on the side will balance the savory richness and round out the meal.
Creative Ways to Present
If you want to impress guests, try serving the frittata in individual ramekins or muffin tins for perfectly portioned mini frittatas. You could also layer it in a clear glass dish to showcase the colorful ingredients, or even serve slices with toasted baguette slivers for a delightful bite.
Make Ahead and Storage
Storing Leftovers
Wrap leftovers tightly in plastic wrap or place them in an airtight container and refrigerate for up to five days. This way, you can enjoy this delicious Kale Frittata with Goat Cheese and Sun-Dried Tomatoes Recipe again without sacrificing any flavor or texture.
Freezing
For longer storage, the frittata freezes wonderfully. Simply wrap it well with plastic wrap and aluminum foil or store it in a freezer-safe container for up to three months. When you’re ready, thaw it overnight in the fridge to preserve its mouthwatering taste.
Reheating
Reheat leftovers gently either in the microwave in short 20-second bursts or in a 350-degree Fahrenheit oven for about five minutes. This will keep the frittata moist and prevent it from drying out, allowing you to savor the full depth of its flavors.
FAQs
Can I use other greens instead of kale in this recipe?
Absolutely! Spinach, Swiss chard, or even arugula can be wonderful substitutes. Just keep in mind that some greens cook down faster than kale, so adjust your wilting time accordingly.
Is goat cheese necessary, or can I use another cheese?
Goat cheese adds a creamy tang that pairs perfectly with sun-dried tomatoes, but feel free to use feta, ricotta, or even sharp cheddar depending on your preferences. Each will bring a slightly different character to the frittata.
Can I make this frittata dairy-free?
Yes! Substitute the goat cheese for a dairy-free alternative and use coconut milk or almond milk instead of cream or regular milk. The flavor and texture will shift a bit but it will still be delicious.
How can I tell when the frittata is fully cooked?
The frittata is done when the center is set and no longer jiggles when you gently shake the pan. The edges will pull slightly away from the dish, and the top should be lightly golden but not browned.
Can this recipe be doubled for a larger crowd?
Definitely! You can double the ingredients and use a larger baking dish. Just keep an eye on the baking time, as a thicker frittata may need a few extra minutes to cook through evenly.
Final Thoughts
This Kale Frittata with Goat Cheese and Sun-Dried Tomatoes Recipe is one of those dishes that feels like a little celebration on your plate. Bright, flavorful, and incredibly satisfying, it’s a perfect way to start your day or offer something special at brunch without tons of fuss. I can’t wait for you to give it a try and add it to your recipe rotation — trust me, your taste buds will thank you!
Print
Kale Frittata with Goat Cheese and Sun-Dried Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8-10 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegetarian
Description
This healthy and low-carb Kale Frittata with goat cheese and sun-dried tomatoes is the perfect gluten-free and vegetarian breakfast casserole. Ideal for meal prepping or adding to a special brunch, it combines tender kale, creamy goat cheese, and flavorful sun-dried tomatoes in a satisfying baked egg dish.
Ingredients
Vegetables and Oil
- 1/2 tablespoon olive oil
- 1 teaspoon minced garlic
- 3 cups chopped kale
Egg Mixture
- 5 whole large eggs
- 3/4 cup liquid egg whites (about 4 egg whites)
- 1/4 cup milk or cream of choice
- 1 1/2 teaspoons Italian seasoning (or your favorite all-purpose seasoning)
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Toppings
- 4 ounces goat cheese, crumbled
- 2/3 cup chopped sun-dried tomatoes
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 400°F (200°C). Grease a 9-inch pie dish or square baking dish and set it aside to get ready for the frittata mixture.
- Sauté Kale and Garlic: In a medium-large skillet over medium heat, add olive oil, minced garlic, and chopped kale. Cook and stir often until the kale is evenly coated with oil, wilts, and becomes darker in color, about 3-5 minutes. Season with sea salt if desired, then remove from heat.
- Mix Eggs and Seasonings: In a large bowl, whisk together the whole eggs, liquid egg whites, milk or cream, Italian seasoning, red pepper flakes (if using), and salt and pepper until fully combined and smooth.
- Assemble the Frittata: In the prepared baking dish, evenly distribute the sautéed kale. Pour the egg mixture over the kale. Top with crumbled goat cheese and chopped sun-dried tomatoes, spreading them evenly across the surface.
- Bake: Place the dish in the preheated oven and bake for 35 to 45 minutes, until the center is set and the edges are lightly golden.
- Cool and Serve: Remove the frittata from the oven and let it cool for about 10 minutes before slicing. Serve warm or at room temperature for the best flavor and texture.
Notes
- Large Baking Dish: If using a larger dish such as a 13×9-inch pan, the frittata will be thinner and will cook faster. Start checking for doneness at 20 minutes and then every 5 minutes thereafter.
- Skillet Method: You can also bake the frittata in the same skillet used to wilt the kale. Bake for 25-30 minutes, being careful when handling the hot skillet with pot holders.
- Storage: Store leftovers wrapped tightly in plastic wrap or in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Thaw frozen portions overnight in the fridge.
- Reheating: Reheat in short 20-second bursts in the microwave or in a 350°F oven for about 5 minutes to warm through without drying out.
