15 Minute Vegetable-Loaded No Bake Frittata
A quick, healthy, tasty, filling breakfast frittata that is made on the stove-top without turning on your oven.
Servings: 2 servings
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
- Salt & Pepper to taste
Instructions
- Heat the olive oil in a 8 or 9-inch skillet, and add the onion. Cook over medium heat for 2-3 minutes, or until the onion softens. 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.
- Crack 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.
- 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.