It just sounds fancy, doesn’t it?
This frittata came to be in an effort to mix up my lunch routine. Since I work a desk job and eat in my cube most days, packing something I can be excited about has been a lifesaver. When I have a lunch I really look forward to, I am more likely to slow down and enjoy it versus mindlessly eating while I work.
Which trust me, happens wayyyy too often.
This frittata has totally exceeded my expectations, and I’ve enjoyed digging into it for lunches all week long. I chose to top mine with avocado and hot sauce, and paired it with fresh fruit and leftover sweet potato wedges.
I chose to eat mine for lunch, but this would also make a wonderful brunch dish or prep-ahead breakfast option. Either way, this protein and veggie filled fritatta is a nutritional powerhouse that will not let you down!
- 8 eggs
- 1/2 bag of kale or 1 bunch, destemmed (could sub for a bag of spinach)
- 1/2 red onion, chopped
- 1 can/jar of roasted red peppers; drained, rinsed, and chopped (I used Trader Joe’s fire roasted red peppers; could sub for fresh red bell pepper)
- Coconut or olive oil
- Salt, pepper, garlic powder
- Avocado & hot sauce (optional but suggested for serving)
- Preheat oven to 400.
- Sauté veggies with a drizzle of oil in a large pan, starting with onion. Sauté until they start to soften, which will take about 5 minutes.
- Add in the kale. Sauté until wilted. (Note: if using fresh bell pepper, add it at this time)
- Add in roasted red peppers, salt, pepper, and garlic powder. Saute until veggies are soft and excess liquid has evaporated. Once done, transfer to a greased baking pan. (I used a Pyrex)
- Crack 8 eggs in a large mixing bowl and whisk together. Pour eggs over the veggie mixture and distribute evenly.
- Place the pan in the oven and bake for 15 minutes. Note – all ovens are different and cook at different speeds, so check the fritatta after baking by sticking a fork in the middle and seeing if the inside is cooked and not clear or liquid-y.
- Once cooked, turn the oven to broil mode and broil for an extra 3 minutes.
- Serve with hot sauce and avocado!