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EASY VEGGIE BREAKFAST FRITTATA
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4.84 from 6 votes

Easy Veggie Breakfast Frittata

This Easy Veggie Breakfast Frittata is the epitome of a savory, tender vegetable-laden vegetarian option to kick start your mornings. Light and bouncy, loaded with mozzarella cheese, and infused with kale, onions, and tomatoes. A silky feel in every bite.
Course Breakfast, Brunch, Main Course
Keyword baked, breakfast, brunch, classic, dinner, easy, fluffy, food, french, frittata, gluten-free, healthy, healthy bowl, homemade, indulge, kale, omelet, plant-based, recipe, skillet, soft, spices, vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

  • 8-10 organic eggs, beaten (I use Organic Valley)
  • 1/3 cup organic heavy cream (I use Organic Valley)
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 Tbsp dried parsley
  • 1/2 medium purple onion, chopped
  • handful of grape tomatoes, halved
  • 2 cups kale, chopped
  • 1 cup shredded Mozzarella cheese (I use Organic Valley)

Instructions

  • Preheat your oven to 400 degrees Fahrenheit and lightly grease a medium skillet.
  • In a large bowl, whisk together eggs, seasonings, onions, cheese, heavy cream, and kale until well combined.
  • Pour everything into prepared skillet and top with tomatoes, gently tucking them into the mixture halfway.
  • Bake for 15-20 minutes or until egg have completely set and edges are golden brown.
  • Remove from oven and garnish with dried parsley and additional cheese, if preferred.
  • Slice and enjoy.
  • Bon Appetit!

Notes

STORAGE: Can be tightly sealed + refrigerated for 3-4 days. 
INGREDIENTS: You can always personalize the ingredients by using other greens, bacon or chicken, other cheeses or veggies.