Healthy Kale Breakfast Frittata
Start your day on a nutritious and delicious note with this Healthy Kale Breakfast Frittata, a vibrant and flavor-packed meal that's as easy to prepare as it is satisfying. This protein-rich frittata combines fluffy eggs, nutritious kale, and the sweetness of sautéed red bell peppers and onions, all perfectly seasoned with smoky paprika and a hint of garlic. With the option to add a sprinkle of Parmesan cheese for extra indulgence, this dish is versatile and customizable to suit any dietary preference. Cooked in one skillet and ready in just 35 minutes, this low-carb, high-protein breakfast is ideal for meal prepping, brunch gatherings, or a quick breakfast on busy mornings. Perfectly balanced, gluten-free, and brimming with wholesome ingredients, this kale frittata will brighten up your mornings with every bite.
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Recipe Information
Ingredients
- 8 pieces large eggs
- 0.25 cups unsweetened almond milk (or milk of choice)
- 2 cups fresh kale, chopped (stems removed)
- 1 medium red bell pepper, diced
- 0.5 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons smoked paprika
- 0.25 cups shredded Parmesan cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, almond milk, salt, black pepper, and smoked paprika. Set the mixture aside.
Heat a large, oven-safe skillet over medium heat and add the olive oil.
Once the olive oil is hot, add the diced onion and sauté for 2-3 minutes until softened and translucent.
Add the minced garlic and diced red bell pepper to the skillet. Cook for another 2-3 minutes, stirring occasionally.
Stir in the chopped kale and continue to cook for 2-3 minutes until the kale is wilted and tender.
Spread the cooked vegetables evenly across the skillet. Pour the egg mixture over the vegetables, ensuring it covers them evenly.
If using Parmesan cheese, sprinkle it evenly over the top of the egg mixture.
Cook the frittata on the stovetop over medium heat for 2-3 minutes until the edges start to set.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the center of the frittata is set and no longer jiggly.
Remove the skillet from the oven and allow the frittata to cool for 5 minutes before slicing into wedges.
Serve warm and enjoy!
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1536 mg | 512% | |
| Sodium | 2759 mg | 120% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 8.6 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 1407 mg | 108% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1839 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
