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Sun-dried Tomato & Kale Frittata Recipe

5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: frittata recipe
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 6
Author: Rachel Quenzer


  • 9 eggs
  • 2 cups of kale chopped
  • 1/2 cup sun-dried tomatoes chopped
  • 1/3 cup of scallions chopped
  • 1/4 cup of almond milk or regular milk.
  • 2 tsp. garlic minced
  • 2 tsp. salt
  • 1 tsp. pepper
  • 2 Tbsp. olive oil
  • Optional: Goat cheese, basil and chives


  • Preheat your oven to 350 degrees.
  • In a separate pan, add your olive oil and heat. When it’s hot add your scallions and garlic. Cook through until they are soft, about 3 minutes. Stir frequently.
  • Add your sun-dried tomatoes and cook for another 3 minutes.
  • Add your kale and cook until it starts to wilt and then turn off the heat and remove the pan from the heated burner.
  • While the vegetables are cooking, mix together eggs and milk.
  • Add the vegetables to your egg mixture and sprinkle in salt and pepper.
  • Wipe your cast-iron skillet with a bit of olive oil and then pour your mixture into the pan.
  • Cook for 18 minutes. If the middle isn’t done stick it back in for another couple of minutes. Oven times will vary.
  • Remove, slice and sprinkle with any toppings like goat cheese, basil and chives. Add additional salt and pepper as needed.