I’m always trying to sneak vegetables into breakfast foods. I like starting my day off with eating something healthy. If the rest of the day doesn’t go according to plan and I don’t get to have a healthy meal later, at least I already had a serving of vegetables and I don’t have to worry about scurvy.
I made this 15 Minute Vegetable Loaded No Bake Frittata on a whim. I wasn’t going to post about it – we just needed a quick healthy breakfast because we both had to go in to work on a Saturday (lame, I know). But it looked so nice when it was cooked that I couldn’t help but take pictures of it. And when we tasted it, I knew I would have to share the recipe.
It is such a quick, simple recipe that is perfect for two people.
It was a good thing we had the vegetable loaded frittata for breakfast, because we ended up staying at work until 9 pm that Saturday, and we had $2 tacos for lunch (read: unhealthy tacos). I’m glad we ate some vegetables with our breakfast.
15 Minute Vegetable Loaded No Bake Frittata
Makes: 2 servings. Total time: 15 minutes.
- 4 eggs
- 2 cups kale leaves (from 1 small bunch of kale)
- 1/2 small onion
- 1 plum tomato (or other small tomato)
- 3-4 tablespoons shredded Parmesan Cheese
- 1 tablespoon olive oil for cooking
- Salt & Pepper to taste
Equipment: An 8-9 inch non-stick pan with a lid that fits. You’re going to ”bake” the frittata in the pan and you’ll need to keep all the heat inside.
1. After removing the kale leaves from the stems, finely chop the kale leaves.
Chop the onions into small 1/4 x 1/4 inch pieces.
Slice the tomato into thin slices.
2. Heat the olive oil in a pan, and add the onions. Cook for 2-3 minutes, until the onions turn translucent and start to brown. Add the kale, and cook uncovered for 2-3 minutes. Season with salt & pepper, stir one more time, and cover with the lid to let the heat inside the pan cook down the kale leaves for 1 minute.
3. Add the 4 eggs to a bowl, season with salt and pepper, and beat the eggs with a fork or a whisk.
Lower the heat to the lowest it will go. Pour the eggs over the kale, and use a spatula to distribute the eggs evenly all around the pan. If there are any kale leaves sticking out out of the eggs, just push them into the egg mixture.
Arrange the tomato slices on top of the eggs. Sprinkle with 3-4 tablespoons shredded Parmesan cheese. Cover with the lid, and let it ”bake” inside the pan for about 5 minutes, or until the eggs are all set and the cheese melted.
4. Remove from pan with a spatula, and slice into wedges.
We had ours on a toasted English muffin. Aldo put mayo on his English muffin, which I thought was kind of crazy at first. But it actually tasted really good with the mayo!
The one bad thing about this frittata is that it was all gone after breakfast.
Here are some frittatas that are bigger than two servings, so you can feed a whole family or have some leftovers if you are cooking for two:
Kitchen stuff used in this recipe: