Sun Dried Tomato & Kale Frittata oven recipe (2024)

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Make this delicious and simple frittata oven recipe and serve it for breakfast, brunch, lunch or even dinner!

I just don’t have the kind of stomach that likes to eat first thing in the morning – unless it’s coffee. But around 10 a.m., my stomach starts to wake up and all of a sudden I’m famished. It’s too late breakfast. It’s too early for lunch. Enter my delicious Sun Dried Tomato & Kale Frittata oven recipe that’s quick to make and can be customized to whomever is eating it.

Diet and life approved

If you follow me on instagram at my recipe account @rachelquenzer, then you know I’ve been working out a lot in an effort to lose a bit of weight. I’ve also been making more of an active effort to eat low carb with high protein. This frittata oven recipe – no matter how you flavor it – is perfect for that.

In fact, the Sun dried tomato and Kale Frittata oven recipe is perfect for almost any kind of lifestyle diet with a few substitutions.

When I originally created this recipe several years ago, I was doing the Whole 30. I ate a lot of eggs so I tried to make them more exciting and convenient by making frittata recipes. To make it work for Whole 30, I used almond milk in place of the regular milk and avoided using cheese. I have to say, I like the low carb version of it better because I’m a lover of cheese.

No matter how you make this oven frittata recipe, making it work for you is the most important thing.

Frittata oven recipe is full of good things

Whether you make it with almond milk or regular milk, I love that this recipe includes so many nutritious ingredients. One egg alone contains 6 grams of protein and the average 150 pound person is supposed to eat about 56 grams of protein a day according to heathline.com. There’s 9 eggs total in this recipe for a total protein content of about 54 grams from the eggs alone.

I know I make a lot of sweet dishes but I’m really more of a savory eater. Dishes full of eggs and vegetables are truly some of my favorite dishes and this frittata oven recipe is no exception. Nutrition rich, delicious ingredients like sun-dried tomatoes and kale just speak to me. I could probably pair those two items with anything and make a dish that I would devour.

Substitutions for the frittata oven recipe

However, if you don’t like sun dried tomatoes and kale, this frittata oven recipe will still work for you! Here’s a few other things you can consider adding:

Cookware to use for the frittata oven recipe

I used a 10.25-inch cast iron skillet to make this Sun-dried Tomato and Kale Frittata because I love the way it heats everything evenly. If you don’t have a cast iron skillet you can make this in a regular, deep pan or use a muffin tin for individual frittata.

This is my favorite cast iron pan by Lodge. I like this one, which is a10.25 inch skillet and it should work perfectly for frittata recipes and other recipes too. There’s a whole set of cast iron cookware by Lodge {HERE} that I’m looking at getting because cast iron really cooks so well.

Multiple eating occasions

This Sun-dried Tomato & Kale Frittata oven recipe is really the perfect dish for any meal, especially if you need to wait a bit to eat in the morning like me. It’s easy to make, delicious and looks beautiful when served up next to some fruit, toast and jam or even a little guacamole.

When I made this frittata last Sunday we also ended up eating it for dinner. It is nice because I don’t have to cook twice. It was an easy, delectable, light meal on a warm spring night that we could eat cold.

I love the idea of making something like this for Easter or Mother’s Day Brunch (because if I’m cooking it had better be easy) or New Year’s brunch. Try it for one of these celebrations or just because!

Thank you so much for visiting today, friends! I hope that you love this Sun Dried Tomato & Kale Frittata oven recipe. You can find the full printable recipe below. You can find more brunch and breakfast recipes {HERE}.

P.S. Kevin liked this so much he went in for thirds. Then just started eating it out of the pan with a fork. He also put it away for me and did my dishes so maybe if you make it your husband will clean up too. Like magic?

Sun Dried Tomato and Kale Frittata oven recipe

This frittata oven recipe is a delicious way to have a meal anytime of the day. It's customizable so you can make it however you want!

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Course: Breakfast, brunch, dinner, lunch

Cuisine: American, Italian

Keyword: frittata oven recipe, sun dried tomato and kale frittata oven recipe

Prep Time: 10 minutes

Cook Time: 18 minutes

Author: Rachel

Equipment

Cast Iron skillet

Ingredients

9 eggs
2 cups kale, chopped
1/2 cup sun dried tomatoes
1/3 cup scallions
1/4 cup milk or unsweetened almond milk
2 tsp. garlic, minced
2 tsp. sea salt
1 tsp. black pepper
2 Tbsp. extra virgin olive oil
Optional: Goat cheese, basil and chive (They make it out of this world!)

Instructions

Preheat oven to 350 degrees.
In a separate pan, add olive oil and heat. When it’s hot add scallions and garlic. Cook through until they are soft, about 3 minutes. Stir frequently.
Add sun-dried tomatoes and cook for another 3 minutes.
Add kale and cook until it starts to wilt and then turn off the heat and remove the pan from the heated burner.
While the vegetables are cooking, mix together eggs and milk.
Add the vegetables to egg mixture and sprinkle in salt and pepper.
Wipe cast-iron skillet with a bit of olive oil and then pour mixture into the pan.
Bake for 18 minutes. If the middle isn’t done stick it back in for another couple of minutes. Oven times will vary.
Remove, slice and sprinkle with any toppings like goat cheese, basil and chives. Add additional salt and pepper as needed.