Dairy Free Frittata with Kale & Tomatoes
Ingredients
The frittata
-
8
pieces
eggs
-
¼
cup
almond milk
-
½
tsp
salt
-
1
tsp
chives
The vegetables
-
1
tbs
avocado oil
-
1
small
onion, diced
-
1
cup
dried tomatoes
-
3
cups
chopped kale
Instructions
- Preheat the oven to 425°F.
- In a cast iron skillet, sauté the onion in avocado oil over medium heat until softened.
- Add the dried tomatoes and kale, stir, and cook for another minute.
- Cover the skillet and let the kale wilt for 5 minutes.
- In a large bowl, whisk together the eggs, almond milk, and salt until uniform.
- Pour the egg mixture into the skillet with the vegetables and stir briefly.
- Sprinkle with chives and cook on the stove for one minute.
- Transfer the skillet to the oven and bake until the frittata is set, about 12 to 14 minutes.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
259
Total fat
14g
Total carbohydrates
21g
Total protein
17g
Sodium
493mg
Cholesterol
327mg
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