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.
Servings 6 servings
- 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)
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.
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.