Need a gluten free, dairy free breakfast to feed a crowd? Look no further. This kale and sundried tomato frittata is delicate enough for brunch and yet filling enough to serve for dinner. Plus, it’s Whole30 compliant (be sure to check the ingredients on your tomatoes).
Want to kick it up a notch? Add in a tablespoon of homemade sriracha or even some sautéed mushrooms.
Kale and Sundried Tomato Frittata
- 4.1 stars
- 15m
- 30m
- 45m
Ingredients
- 4 c kale leaves
- 1/2 onion
- 3 cloves garlic
- 1/2 c sundried tomatoes
- 10 eggs
- 1/4 c filtered water
- 1 1/2 tsp. coarse sea salt
- 1/2 tsp. fresh ground black pepper
- 2 tbsp. extra virgin olive oil
Instructions
- Preheat oven to 400F. Rinse kale and remove stems. Finely chop kale and onion. Mince garlic and chives. Chop sun dried tomatoes.
- In a large mixing bowl, whisk together eggs, filtered water, salt, and pepper; set aside.
- Over medium heat, sauté onion in olive oil in a cast iron or other oven-proof pan until translucent. Add garlic and cook another minute. Add kale and cook until just wilted and bright green in color. Spread kale mixture evenly on the bottom of the pan. Evenly distribute sun dried tomatoes over the top.
- Pour egg mixture evenly over spinach, onions, and sun dried tomatoes.
- Place the whole pan in the oven and bake for 12-15 minutes until the frittata is nice and golden and the eggs are set.
- Carefully remove the pan from the oven. Let the frittata cool for several minutes before slicing and serving.
Nutrition
- 264
- 16g
- 10g
- 2g
- 16g
- 4g
- 409mg
- 4g
- 900mg
Shelli
Easy, Delish and Fun to Modify. The recipe on its own is quite tasty and simple to make. Also fun to amplify it by adding some pizazz with carmelized onions and tons of garlic! And its healthy to boot!
Jill
So delicious! Yummy & filling! Not a ton of ingredients & very easy to put together. Sundried tomatoes are pretty salty, so it doesn’t need added salt.
Hannah
Best Frittata. We’ve tried almost all of the frittata recipes, and my family likes this one the best. So good!
Hannah
Don’t add salt. really doesn’t need any added salt. it was waaayyyyyy too much. other than that it was tasty.
Mart
wow. Excellent, even for kale haters.
Tracey
Not my favorite. I didn’t care for this at all. I ate one slice and my dad ate the rest. I actually think it was the sun-dried tomatoes which I have liked in the past but were terrible in this dish. I read the prior reviews and did not add salt and I agree that the sun-dried tomatoes were salty enough.
Sarah
Easy to make and healthy breakfast choice. I normally do a 50/50 mix of cherry and sun dried tomatoes, all sun dried is a bit too salty.
Alene
So yummy my KIDS even gobbled it up. (one ate around the sun-dried tomatoes). A little more work than I normally like for breakfast, but this will be a keeper for special occasions (like easter or Christmas, where I know my kids need a good solid meal before they eat candy).
Aleigh
It was just blah. Maybe if I mixed in some pesto, basil, italian seasoning, or maybe less kale. I was ready to throw it away after the third bite.