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| Tomato Kale Frittata |
Tomato Kale Frittata
- 2 tbs olive oil (or butter will work too)
- 1/2 cup chopped red onions
- 2 small red potatoes boiled and chopped into 1/2 in pieces
- 1/2 cup bell pepper (for this recipe I used 1/4 cup orange and 1/4 cup purple)
- 1 cup chopped kale
- 1 tbs herbs de provence
- 2 tbs fresh basil
- juice from 1/4 lemon
- 8 eggs beaten
- 1/3 cup goat cheese
- 1/2 cup chopped organic heirloom cherry tomatoes
- Salt and Pepper to taste
Preheat oven to 350 degrees.
In a oven safe skillet heat oil add onions and cook until soft (about 3 minutes). Add potatoes and peppers and saute until peppers are cooked through but still firm. Add kale and cook until wilted for 2 minutes. Add herbs, fresh basil, salt and pepper, and lemon. Continue to stir until kale is fully wilted and soft. Add eggs and stir into all ingredients. Turn off heat and sprinkle goat cheese and tomatoes evenly on top.
Place skillet in oven for 15-20 minutes until eggs are cooked through.
I didn't have any sour cream but would have loved to put a dab with some fresh chives to finish it off! This is a great dish if you are serving brunch or cooking for your family. Full of delicious veggies, and packed with tons of vitamins and nutrients!
Enjoy!
Kendra
