Author Notes
This is my go-to for weekend breakfast. It is full of super veggies and overflowing with health. 6 servings/232 cal per serving —aseraina
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Ingredients
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1 cup
diced red bell pepper
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3 cups
chopped broccolini
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3 cups
chopped kale (and/or chard/spinach/arugula)
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1/2 cup
chopped onion
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1/2 cup
finely chopped Italian parsley
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8
eggs
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2 tablespoons
whole milk
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1/4 teaspoon
smoked sea salt
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3 tablespoons
olive oil
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1 cup
halved cherry tomatoes
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1/2 cup
plain yogurt
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2 tablespoons
pesto
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2 tablespoons
finely chopped chives
Directions
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Pre-heat oven to 350 degrees. Pour 2 tbsp into casserole dish (apx 8x10 in)--warm in over before adding frittata mixture.
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Saute onion in remaining olive oil until caramelized. Add onion to all other veggies and parsley. Toss veggies with your hands in large mixing bowl.
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Mix eggs and milk. Pour egg mixture over veggies, salt, and pepper. Stir until all veggies are coated with egg mixture. Pour into hot casserole dish and cook for 45 minutes, until egg is set, and the top of veggies are slightly browned.
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Mix yogurt and pesto. Garnish frittata with tomatoes, pesto yogurt and chives.
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