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.
