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.
Ingredients
- 4 eggs
- 2 cups kale leaves (from 1 small bunch of kale)
- 1/2 small onion, diced
- 1 plum tomato (or other small tomato), sliced
- 3-4 tablespoons shredded Parmesan Cheese
- 1 tablespoon olive oil for cooking
- Salt & Pepper to taste
Instructions
- Heat the olive oil in a 8 or 9-inch skillet, and add the onions. Cook for 2-3 minutes, until the onions soften 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.
- 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.
- Remove from pan with a spatula, and slice into wedges
Notes
You will need a skillet with a lid for this recipe. I recommend using an 8 or 9 inch skillet, otherwise the frittata will be too thin. This is a good one, with this universal lid.
We had ours with toasted English muffins. Aldo put mayo on his English muffin and made a frittata sandwich, which I thought was kind of crazy at first. But it actually tasted really good as a sandwich with the mayo!
The one bad thing about this no-bake 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:
Bell Pepper and Feta Frittata [Recipe here]
Swiss Chard and Kale Potato Frittata [Recipe here]
Kitchen stuff used in this recipe:
(affiliate links:)
What other combinations of vegetables do you like in your frittatas?
Yum! That looks really good. I love having spinach with eggs – I’m not the biggest fan of kale, even though I know it’s great for you. I’ll have to try it! I like how you think to have the veggies first thing, in case things go downhill for dinner. That definitely happens on occasion for us.
Spinach and eggs are a really good combination, and this recipe would totally work with spinach. Don’t make yourself eat kale if you don’t love it, spinach is very healthy too! You might need to use more spinach, since it cooks down more than kale. Let me know if you end up making it!
This looks super healthy and easy to make for breakfast. I’m not a big fan of kale so I’d probably use spinach.
Oh man, it looks like I’m not making myself any friends with kale here =P
Spinach would be delicious in this, I actually prefer spinach too, but have to switch it up sometime and use other greens.
I like kale, so this definitely something I would like to try.
Biana: Yay, another person who likes kale! Glad I’m not the only one 🙂
Thanks for stopping by!
Kate! This is a beautiful frittata! I’m also not a huge fan of kale, but I dig spinach! This is definitely a breakfast I would be eating by myself, not only because I’m greedy with my food, but because everyone else I live with are pancake and bacon only breakfast eaters. Too bad for them!
Thanks Miranda! So it looks like the score is Spinach: 3, Kale: 1.
*sigh*
Haha I am greedy with my food too, I could probably eat this whole thing alone, if my fiancé wouldn’t secretly judge me =P. But I do also like some pancakes and bacon with my breakfast – a little variety is good!
you had me at 15 … and then again at no bake. definitely going to make this
Haha thanks! It really was so easy. I scaled it down to a small recipe and bam! frittata in 15 minutes.
By the way, I adore your blog, I am clicking around now and reading some of your posts and really enjoying them. I followed you on bloglovin’.
Thanks for stopping by! 🙂
Sneaky sneaky…I approve. 🙂 This looks delicious and I love serving something like as an appetizer for gatherings!
This would be a great appetizer! It’s definitely not just a breakfast dish.
OMG! It’s breakfast that looks like pizza!! Happy dance and break out my apron!
Haha it does look like pizza! But don’t get too excited, this frittata is delicious but still not as good as PIZZA. But that’s because few things are as good as pizza.
Congrats on making Foodista’s ‘Food Blog of the Day!’ Your recipe looks like a WINNER!
Thanks for letting me know!! I would have never known if it wasn’t from an email letting me know about this comment. I am traveling and I wasn’t checking any blog stuff, so this is such a pleasant surprise!