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Egg Breakfast with Kale

Enjoy an egg breakfast with a surprise ingredient -- kale! You'll love the healthy frittata that serves 6 in no time.

Wed, 18 Sep 2013|

This kale goat cheese frittata makes an easy, quick breakfast or tried as a dinner recipe by adding a bit of crusty bread. First, preheat your oven's broiler. Heat 2 teaspoons of olive oil in a 10-inch, oven-proof, nonstick skillet over medium heat. Add 2 cups of coarsely torn, fresh kale leaves and 1/2 and thinly sliced medium onion and cook them stirring until the onion is tender, about 10 minutes. While the vegetables cook in a medium bowl with 6 whole eggs, add 4 more egg whites, a quarter teaspoon of salt and an eighth teaspoon of ground black pepper and whisk everything together. Pour the egg mixture over the vegetables and the skillet and cook over medium low heat. As the egg mixture begins to set, run a spatula around the edge of the skillet, gently lifting up the edges of the cooked eggs so the uncooked portion can flow beneath. Continue cooking and lifting the eggs like this until they're almost set but still glossy and moist. Sprinkle the frittata with the quarter cup of oil-packed sundried tomatoes that you've drained and thinly sliced as well as 1 ounce of crumbled goat cheese. Put the skillet under the broiler. The top of the omelet should be about 4 to 5 inches from the broiler element. Broil the frittata for 1 to 2 minutes or until the eggs are fully set. Cut the frittata into wedges to serve.