Breakfast Gluten-Free Low-Fat Low-Carb Low-Sugar Lunch Vegan + Vegetarian Baked Kale Frittata Adapted from: What's Cooking? USDA Mixing Bowl Prep: 8 mins Cook: 35 minsServings: 4Frittatas are great when hot, but also delicious cold – so go ahead, make extra, and enjoy!Ingredients3 cups organic kale, chopped1 cup white onion, chopped1 tablespoon olive oil½ cup water6 Pasture-Raised eggs½ cup organic milk, lowfat½ cup Cheddar cheese, lowfat, shredded½ teaspoon sea saltFreshly ground black pepper to taste Extra virgin olive oil*Use organic whenever possible Nutritional InfoNutrition InfoPerServingDaily%Calories24912%Fat (g)1726%Saturated Fat (g)631%Carbohydrates (g)93%Protein (g)1633%Sugars (g)40%Fiber (g)29%PreparationView As SlideshowPreheat oven to 375 degrees. Coat 9″ round baking pan with olive oil.Wash and drain kale using a colander. Remove stems. Chop kale. (A child could help tear leaves in pieces instead of chopping.)Cut onion in half. Cut ends and discard. Peel onion. Chop onion. Heat oil in large frying pan on medium heat. Add onion. Cook for 3 to 5 minutes, until onions are soft.Stir in kale and water. Cover and cook 5 minutes. Remove pan from heat and allow mixture to cool.Shred cheese onto a piece of wax paper.In large bowl combine eggs, milk, cheese, salt and pepper. Blend in kale mixture. Pour mixture into prepared 9″ round baking pan and bake for 25 minutes. Remove from oven and let set for 2 to 3 minutes. Slice into wedges and enjoy!TipAdd a pinch of paprika to enhance the flavor. print TAGS: Brunch, Cheddar cheese, Eggs, Gluten-Free, Kale, SimpleShare this:Related Recipes Quick Breakfast Tortilla Avocado Breakfast Bruschetta The Beet Is On Citrus, Peach + Chia Smoothie Banana Oatmeal Pancakes with Lentils Spiced Breakfast Quinoa No-Crust Baked Egg Quiche with Mushroom and Sausage Creamsicle Breaksfast Frappe