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 mins Servings: 4 Frittatas 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 Info Nutrition Info PerServing Daily% Calories 249 12% Fat (g) 17 26% Saturated Fat (g) 6 31% Carbohydrates (g) 9 3% Protein (g) 16 33% Sugars (g) 4 0% Fiber (g) 2 9% Preparation View 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! Tip Add a pinch of paprika to enhance the flavor. print TAGS: Brunch, Cheddar cheese, Eggs, Gluten-Free, Kale, Simple Share this: Related Recipes MeanGreenHealthMachine The Beet Is On Soothing Arthritis Elixir Apple + Onion Scrambled Eggs Papaya Banana Batido Spiced Breakfast Quinoa Sweet Potato Hash with Egg Quick Breakfast Tortilla