Kale & Sun-Dried Tomato Frittata

An easy spring brunch consists of waking up and opening the fridge or pantry and grabbing ingredients to add to your eggs. Making a frittata is as easy as that and looks much more elegant on your plate than an omelet or scrambled eggs so grab some eggs, whatever ingredients you have on hand and the possible combinations are endless.

OPTIONAL: Add 1 cup cooked sausage to the skillet before baking.

As seen on FOX 9 on 8/18/2014

Recipe Rating

  • (5 /5)
  • (1 Rating)

Instructions

  • 1. Preheat oven to 400 degrees. In a large bowl, whisk together the eggs, half and half, salt, pepper and cayenne until well blended, set aside.
  • 2. Next melt butter in a large cast iron skillet, add the parsley, shallot and kale and sauté for 5-7 minutes.
  • 3. Add the egg mixture, sheep milk Feta and sun-dried tomatoes into the skillet, place the skillet into the oven and bake for 8-10 minutes or until eggs are set.
  • 4. Remove skillet from oven, cut into wedges and serve with remaining sheep milk Feta.