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SERVES: 6 | ACTIVE TIME: 35 MIN
INGREDIENTS
- 10 large eggs
- 1 tbsp olive oil
- 4 cups chopped kale, destemmed
- 1 cup chopped yellow onion
- 1/2 cup unsweetened almond milk
- 2 tbsp Dijon mustard
- 1 tsp salt
- 4 tbsp goat cheese
- 1/2 cup fresh dill
- 1/2 cup fresh mint
- 1/2 cup fresh basil
- 1 tsp balsamic vinegar
PREPARATION
- Preheat oven to 350°F with the rack in the upper third of oven.
- Heat the olive oil in an ovenproof skillet over medium-high. Add the onion; cook, stirring often, until soft and browning, ~3 min.
- Add 1 tsp balsamic vinegar, continue to brown for a minute, then add the kale. Continue cooking ~2-3 min., until onions & kale are soft, then turn off heat.
- In a large bowl, whisk together the eggs, almond milk, 2 tbsp goat cheese, fresh herbs (set aside a pinch of each for a garnish), mustard and salt in a large bowl. Pour egg mixture over the veggies in the skillet. Sprinkle remaining 2 tbsp of goat cheese over the top.
- Bake in oven until set, ~25-30 minutes. Garnish with more herbs.
- Eat immediately and divide the rest into wedges, wrap each in tinfoil or in a to-go container to bring with for a power snack on-the-go.
Like this recipe? Try it with this Basil and Feta Frittata!
