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!Ingredients 3 cups organic kale, chopped 1 cup white onion, chopped 1 tablespoon olive oil ½ cup water 6 Pasture-Raised eggs ½ cup organic milk, lowfat ½ cup Cheddar cheese, lowfat, shredded ½ teaspoon sea salt Freshly 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 Slideshow Preheat 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 Raspberry Avocado Smoothie AwakeShake Vegan Blueberry Muffins Oatmeal Pecan Waffles SweetBeet Veggie Tortilla Española Peach Summer Smoothie Sweet Potato Hash with Egg