Easy Breakfast Frittata



My favorite meals are those that you make once and can eat multiple times – like this easy breakfast frittata. Frittatas are great because you can use up vegetables you have in the fridge. I always use a green (whether it’s kale, spinach or Swiss chard, roasted red peppers and a little cheese (most often feta) and then will add in other veggies as wanted.



Bunch of kale – washed and thinly chopped

1 -2 roasted red peppers – chopped

Feta – 1/4 cup

10 eggs

Preheat oven to 375 degrees. Butter a round cake pan or 9×9 square pan. Saute kale in coconut oil (or olive oil) until wilted. Add any additional veggies that need softening – onions, tomato, sweet peppers, etc. Chopped roasted red peppers. Wisk together 10 eggs. Add kale, roasted red peppers and feta to eggs. Pour into pan. Bake 25-35 minutes until knife inserted in center comes out clean.

Serve immediately. Use leftovers for breakfast, lunch or dinner.

Servings: 4-6


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