Make-Ahead Kale and Feta Frittata
This Kale and Feta Frittata is the perfect make-ahead breakfast, brunch or dinner recipe that’s ready to go straight to your oven from your freezer.
- Yield: Makes 4 to 6 servings 1x
- Category: Breakfast
Ingredients
Scale
- 8 eggs, lightly beaten
- 3 cups fresh baby kale or spinach leaves
- 4 ounces crumbled feta
- 2 tablespoons heavy cream
- 1 1/2 teaspoons dried dill
- 1/2 teaspoon Kosher salt
- 1 teaspoon butter
Instructions
- Combine first 6 ingredients (through salt) in a large zip-top bag and freeze until ready to prepare.
- When ready to prepare, thaw contents in bag.
- Preheat oven to 350 degrees F.
- Heat a small oven-proof skillet (I used cast iron) over medium heat; melt butter.
- Pour content into pan and rearrange kale if needed. Do not stir. Cook on stove for 5 minutes.
- Place in oven and continue cooking 30 to 40 minutes or until set.
Nutrition
- Calories: 208
- Fat: 14.4 g
- Carbohydrates: 5.4 g
- Fiber: 0.8 g
- Protein: 15.4 g
- Cholesterol: 635 mg
Find it online: https://thisunmillenniallife.com/make-ahead-breakfast-frittata/