Pizza Fritatta

On weekends, I like to take more time to make breakfast. I typically have smoothies most weekdays because they are quick and nutrient dense, but by the weekend I am ready to chew my food. This recipe tastes just like pizza to me because of the sun-dried tomatoes! But, of course, without all the carbs. 🙂


  • A dozen eggs (my favorite brand is Vital Farms)
  • 1 bunch kale
  • 1/2 cup sun-dried tomatoes
  • 1 small onion
  • 2-3 cloves garlic
  • Salt and pepper to taste
  • 1 Tbsp olive oil


  • Preheat the over to 400 F
  • Whisk the eggs
  • Chop and de-stem the kale
  • Chop the onion
  • Chop the sun-dried tomatoes into small pieces
  • Press the garlic through a garlic press
  • Heat olive oil over medium heat in a large over safe cast iron skillet
  • Add onion and garlic and cook until onion is translucent
  • Add salt and pepper
  • Add kale and cook until bright green and slightly wilted, a minute or so
  • Spread kale/onion/garlic mixture evenly over the bottom of the skillet
  • Pour eggs over the mixture evenly
  • Top with sun-dried tomatoes
  • Place skillet in the oven for 10-15 minutes, until eggs are set and top is slightly browned
  • Slice like a pizza, and serve warm!