This healthy frittata recipe is a great dish to bring to a post-run bRUNch with your friends. It also works as an easy option for meal prepping breakfasts for the week. Just store it in separate containers, pop it in the microwave and you’ll have breakfast in 2 minutes! Plus, it’s gluten-free and gets your day started with veggies at breakfast.
The potatoes add great texture and carbs to form a nice ‘crust’ on the bottom. The kale and onion mix add great flavor, chew and vitamins. You can swap out the kale for spinach if you have that on hand. Or be creative and use up whatever veggies you have on hand that need to be cooked.
We kept it light by using 1/2 cup sharp cheddar for the entire recipe. The sharper the cheese you use—the less you will need!
Eggs are a great source of protein to help rebuild muscle are a workout. This also helps to keep your blood sugar stable—especially if you’re enjoying a brunch with sugary muffins or other treats.
Frittata with a Potato Crust
Gluten Free—Makes 4-6 servings
- 1 potato, medium
- 1/2 cup onions, diced
- 2 cups kale, diced
- 6 eggs
- 1/2 cup milk
- 1/2 cup shredded cheddar (or your fave cheese)
- olive oil, salt, pepper, garlic to taste
Pre-heat oven to 350 degrees. Wash and slice potato into very thin slices. Grease pie plan or round cake pan with olive oil. Arrange potato slices on pan to cover the bottom and season with salt, pepper and garlic. Place in oven to begin baking.
While potato cooks, heat skillet with olive oil. Add onions and cook for 4-5 minutes on low. Add kale. Season with salt, pepper and garlic powder. Cook until kale is wilted and onions are translucent.
In a mixing bowl, whisk together eggs and milk. Season with salt and pepper.
Remove potatoes from oven. Arrange onion/kale mixture on top of potato crust. Spread shredded cheese on top of onion/kale. Pour egg mixture on top. Bake at 350 degrees until firm on top, about 20-30 minutes depending on how deep pan is.