Kale, Goat Cheese & Tomato Frittata
Recipe GLPR642d28bf304e4a
A nutrient-rich, protein-packed frittata featuring tender kale, creamy goat cheese, and fresh tomatoes baked until golden. This versatile dish works beautifully for breakfast, brunch, lunch, or a light dinner. Eggs provide excellent protein while the vegetables add vitamins and minerals. Serve hot with whole grain bread for a complete, satisfying meal.
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Ingredients
32 ounces egg whites
4 whole organic eggs
2 tablespoons olive oil
2 cups fresh kale, chopped
2 medium tomatoes, quartered
5 ounces crumbled goat cheese
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
Directions
Preheat your oven to 425°F. Lightly grease a 12-inch cast iron skillet or non-stick skillet with 1 teaspoon of olive oil and set aside.
In a large mixing bowl, combine the egg whites, whole eggs, ground black pepper, and sea salt. Whisk together vigorously until well blended and slightly frothy, about 1-2 minutes.
Pour the egg mixture into the prepared skillet. Cook over medium heat for 2-3 minutes, stirring gently until the edges just begin to set, then stop stirring.
Arrange the chopped kale, tomato quarters, and crumbled goat cheese evenly over the top of the partially set egg mixture. Drizzle the remaining olive oil over the vegetables and cheese.
Transfer the skillet to the preheated 425°F oven and bake for 25-30 minutes, until the eggs are completely set (no jiggle in the center) and the top is lightly golden. The internal temperature should reach 160°F for food safety.
Remove from the oven and let rest for 2 minutes. Serve hot, sliced into 8 wedges, with whole grain bread on the side.
