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 SummerYule.com 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
Estimated Time: 30 to 60 Minutes
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.