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- 8 large eggs
- 1/3 cup skim milk
- 3/4 cup cheddar cheese, shredded
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tbsp olive oil
- 4 cups kale, stemmed and chopped
- 1/4 onion, sliced very thin
- 2 tbsp Parmesan cheese
Preheat the oven to 350 degrees. In a large bowl, whisk the eggs until well combined. Whisk in the milk, cheddar cheese, salt, and pepper. Set aside.
In a heavy skillet, add olive oil over medium heat. Add the onions and cook for 3-4 minutes until softening. Add the kale and cook for 5-8 minutes until wilted and tender..
Pour the eggs into the pan, making sure they spread out evenly. Let cook for 1-2 minutes so the edges begin to set. Sprinkle Parmesan cheese over the top.
Place in the oven and bake for 18-22 minutes until the eggs are set. The frittata will continue to cook when you take it out of the oven, so make sure to remove it when the eggs are just set. Don't overcook the eggs or they will become spongy.
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