Easter Brunch - Frittata with Kale, Tomatoes and Parmesan

I have been on the prowl for the perfect Easter Brunch item to bring to my family gathering tomorrow.  I stumbled upon a recipe for a Frittata and felt inspired!  I am a huge fan of eggs, egg whites and veggies!  What better way to start your day then with protein and veggies?! I cannot wait to serve this at Easter Brunch tomorrow!

Frittata with Kale, Tomatoes, and Parmesan

Total Time: 35 min.
Prep Time: 10 min.
Cooking Time: 20-25 min.
Yield: 8 servings

Ingredients:
10 large egg whites (1¼ cups)
6 large eggs
¾ cup almond milk 
¼ cup shredded Parmesan cheese
Sea salt and ground black pepper (optional)
1 Tbsp. olive oil
1 medium onion, chopped
2 cups chopped Kale
Nonstick cooking spray
1 cup cherry tomatoes, cut in half 

Preparation:

1. Preheat oven to 350° F.
2. Combine egg whites, eggs, milk, cheese, salt (if desired), pepper (if desired) in a medium bowl; whisk to blend. Set aside.
3. Heat oil in a large ovenproof skillet over medium heat.
4. Add onion and kale; cook for 4 to 5 minutes, or until tender. Turn off heat.
5. Lightly coat sides of skillet with spray.
6. Add tomatoes and egg mixture to skillet.
7. Place skillet in oven. Bake for 20 to 25 minutes or until puffy and set.

Tip: You can use spinach or any other favorite greens.  Also omit parmesan cheese for a dairy free.  

If you are using a Beachbody program such as the 21 day fix here are the conversions: 

**recipe adapted from Team Beachbody.com