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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 Quenzer


  • Cast Iron skillet


  • 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!)


  • 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.