Go Back
Print

Baked Parmesan Kale Frittata

A protein-packed vegetarian hit! Layers of beans, kale, parmesan and veggies make this quite satisfying. Enjoy for breakfast, brunch, dinner...anytime of the day works!

Servings 2

Ingredients

  • 1/2 tablespoon olive oil
  • 4 eggs
  • large handful freshly grated parmesan cheese
  • salt, to taste
  • freshly ground pepper, to taste
  • 1 can 15-ounce pinto beans, drained and rinsed or your choice of beans (white or chickpea are a great variation)
  • 2 cups kale
  • 1 mini sweet pepper, sliced
  • 4 cherry tomatos, diced
  • 1/2 teaspoon Italian seasoning

Instructions

  1. Preheat oven to 400F.

  2. Grease an oven-safe skillet (or cast-iron skillet generously with olive oil.

  3. Whisk together lightly eggs and parmesan. Season with salt and pepper. 

  4. Place beans in the prepared skillet, and then top with kale. Pour the egg mixture over the beans. Add the sweet pepper and tomatoes and sprinkle with Italian seasoning.

  5. Bake in the oven until lightly golden and the center feels firm and springy, about 15 minutes.