TOMATO FRITTATA

ROASTED

PERFECT FOR BREAKFAST

This Roasted Tomato, Kale, & Goat Cheese Breakfast Frittata is a delicious way to get your veggies in. Everything gets combined into a cast iron skillet then cooks up in the oven to meld the flavors together. A yummy vegetarian meal for breakfast or dinner!

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INGREDIENTS

For Roasting Tomatoes: - 1.5-2 cups cherry tomatoes - 1 tbsp oil - 1/4 tsp kosher salt For Egg Mixture: - 10 eggs - 1/2 tsp kosher salt - 1/4 tsp black pepper - 1/4 tsp garlic powder - 1/4 c milk For Frittata - 1 tbsp oil - 1/2 large onion - 4 large kale leaves - 4 oz goat cheese - a pinch of kosher salt

Preheat the oven to 400F. Place parchment paper on a sheet pan. Put cherry tomatoes on the pan and pour 1 tbsp oil and 1/4 tsp kosher salt. Mix together then place in the oven for 20 minutes.

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Use a knife and cutting board to dice the onion and chop the kale. Set aside.

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Place a cast iron skillet over medium heat. Add 1 tbsp of oil & let warm for 1 minute. Add diced onion and cook for 5 minutes.

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Add in the kale and roasted tomatoes & stir to combine. Turn the heat off then mix them into an even layer in the skillet.

Whisk together the eggs, 1/2 tsp kosher salt, black pepper, garlic powder, & milk in a bowl.

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Pour the egg mixture into the cast iron skillet. Break off small pieces of goat cheese & drop them into the egg mixture.

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Place skillet in the oven and bake for 20 minutes, until a toothpick inserted in the middle comes out clean. Cut & serve!

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What is the difference between a frittata & an omelet?

A frittata has ingredients mixed into the eggs. For an omelet the eggs are cooked alone.

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