Sun-Dried Tomato Frittata with Baby Kale

Submitted by Summer Yule

About the cook: Summer Yule is the registered dietitian and content creator behind the website. She enjoys creating nutritious recipes that support healthy weight management and that are (hopefully!) delicious.

About the dish: Pack some vegetables into your morning with this crustless quiche that contains no refined grains. Powering up with protein can help to support a weight loss goal.

National Origin: American

Serves: 6

Estimated Time: 30 to 60 Minutes


6 eggs
8 ounces fontina cheese, shredded
4 ounces gruyere cheese, grated
1 T olive oil (use oil from jar of tomatoes)
1 onion, chopped
½ c sun-dried tomatoes packed in oil, drained (julienned)
5 ounces baby kale
cooking oil spray of choice


Preheat the oven to 350°F. Mist a 9″ or 10″ pie plate with the cooking oil spray.

Cook the chopped onion in the olive oil over medium heat until softened, 8-10 minutes.

Towards the end of cooking the onion, add the baby kale. Put a lid on the pan and steam until the kale is wilted, stirring occasionally.

In a medium mixing bowl, thoroughly combine the cheeses, eggs, tomatoes, and cooked kale mixture. Pour into the prepared pie plate and smooth the surface with the back of a spoon.

Bake for 30 minutes until the eggs have become firm and the cheeses are slightly browned.

Can be made 2-3 days ahead and refrigerated so breakfast is ready when you need it.

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